Shrimp Scampi with Roasted Peppers and Spinach

Shrimp Scampi with a little twist. Add spinach and roasted pepper. I've even used sun-dried tomatoes to the dish. Chicken broth really lightens up this meal.

Find this recipe on my new blog 

Little Cypress Lodge 

at

https://littlecypresslodge.blogspot.com/2024/09/shrimp-scampi-with-spinach.html

Chicken-and-Wild Rice Casserole

Perfect for a large gathering or cut in half for a family dinner. 

1 (2.25-oz.) package sliced almonds

2 (6.2-oz.) boxes fast-cooking long-grain and wild rice mix

1/4 cup butter

4 celery ribs, chopped

2 medium onions, chopped

5 cups chopped cooked chicken

2 (10 3/4-oz.) cans cream of mushroom soup

2 (8-oz.) cans chopped water chestnuts, drained

1 (8-oz.) container sour cream

1 cup milk

1/2 teaspoon salt

1/2 teaspoon pepper

4 cups (16 oz.) shredded Cheddar cheese, divided

2 cups soft, fresh breadcrumbs

• 1. Preheat oven to 350°. Bake almonds in a single layer in a shallow pan 4 to 6 minutes or until toasted and fragrant, stirring halfway through.
• 2. Prepare rice mixes according to package directions.
• 3. Meanwhile, melt butter in a large skillet over medium heat; add celery and onions. Sauté 10 minutes or until tender. Stir in chicken, next 6 ingredients, rice, and 3 cups cheese. Spoon mixture into a lightly greased 15- x 10-inch baking dish or 2 (11- x 7-inch) baking dishes. Top with breadcrumbs.
• 4. Bake at 350° for 35 minutes. Sprinkle with remaining 1 cup cheese, and top with toasted almonds. Bake 5 minutes.
• To Make Ahead: Prepare as directed in Steps 2 and 3. Cover with aluminum foil, and freeze up to 1 month. Remove from freezer, and let stand at room temperature 1 hour. Toast almonds as directed in Step 1. Bake casserole, covered, at 350° for 30 minutes. Uncover and bake 55 minutes to 1 hour and 15 minutes or until thoroughly heated. Sprinkle with 1 cup (4 oz.) shredded Cheddar cheese and toasted almonds. Bake 5 more minutes.
• Shrimp-and-Wild Rice Casserole: Substitute 2 lb. peeled and deveined, medium-size raw shrimp (4 1/50 count) for chicken; 2 cups (8 oz.) shredded Monterey Jack cheese and 2 cups grated Parmesan cheese for Cheddar cheese; and 1 cup dry white wine for milk.
• Cajun Chicken-and-Wild Rice Casserole: Omit salt and pepper. Reduce chicken to 2 1/2 cups. Prepare as directed, sautéing 1 lb. andouille sausage, chopped, and 1 green bell pepper, diced, with celery in Step 3. Stir 1 (15-oz.) can black-eyed peas, drained, and 1 tsp. Cajun seasoning into rice mixture. Proceed as directed.

This recipe had outstanding reviews. It came from Southern Living, my fav, November 2011. Enjoy! Cut this recipe in half to make 1 11x7 dish.

Chipotle Blue Sauce

This is an excellent sauce to change up your steaks or roasts.  

5 oz soft blue cheese, cubed

3 1/2 tablespoons herb garlic butter (1/2 stick), cubed

1 cup yogurt blue cheese dressing

2 teaspoons chipotle pepper sauce

Cut cheese and butter into small cubes. Place both in a medium saucepan on medium heat, cook, and stir for 2-3 minutes or until melted. Stir in dressing and pepper sauce; remove from heat when the sauce is bubbly. Serve sauce over roasts, steaks & fajitas.

I don't remember where I came across this recipe back in 2015, but this is one sauce I use from time to time.

Picture Growing Up Bilingual

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Sicilian Steaks

Delicious juicy steak with a different flair, top with Italian seasonings, extra virgin olive oil, olives, and diced tomatoes.

1 1/2 lb grilling-cut steaks (ribeye, strip, or flat iron)

1/2 teaspoon kosher salt

1/4 teaspoon pepper

3 tablespoons extra-virgin olive oil, divided

2 teaspoons dried Italian seasoning

1/2 cup canned diced tomatoes (drained)

1/3 cup sliced green olives

Preheat large saute pan on medium high 2-3 minutes. Season both sides of steaks with salt and pepper. Place 1 tablespoon of the oil in pan; swirl to coat. Add steaks cook 3-4 minutes on each side or until internal temperature reaches 145 degrees F (for medium-rare). Meanwhile, combine remaining 2 tablespoons oil and Italian seasoning in small bowl. Drizzle herb oil over steaks; add tomatoes and olives to pan around steaks. Cook 1-2 minutes or until olives are warmed. Serve.

I found this recipe from Publix Super Markets. It has been a treat that we have enjoyed from time to time.

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Tex-Mex Taco Salad

Taco Seasoning, Black Beans, Avocado, Sour Cream all whipped up to make this delight.

1/2 cup MIRACLE WHIP Dressing

1/2 cup BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream

1 Tbsp. TACO BELL® Taco Seasoning Mix

1 can (15 oz.) black beans, rinsed

6 cups coarsely chopped iceberg lettuce

1/2 cup sliced red onions

1-1/2 cups KRAFT Mexican Style Finely Shredded Four Cheese

1 cup grape tomatoes, halved

1 avocado

1/4 cup loosely packed fresh cilantro

MIX first 3 ingredients until blended. LAYER beans, lettuce, onions, cheese and tomatoes in large bowl. 

SPREAD dressing mixture over salad. Refrigerate 2 hours. 

CHOP avocado; spoon over salad just before serving. Sprinkle with cilantro. 

Substitute

For a crunchy topping, substitute 1 cup bite-size tortilla chips for the chopped avocado.

Here is another delicious and healthy salad. The recipe came from Kraft.

This recipe from Kraft has been a very popular post. I think this will be perfect for dinner one night this week.

 Linda

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Ricotta, Ham & Scallion Tart

 

Perfect for Easter Brunch or a main dish served with a salad. Ricotta, leftover ham, scallions, and refrigerated pizza crust dough. You could use a pie dish like you would for a quiche, but the tart pan looks much fancier. 

3 tablespoons unsalted butter

1 13.8-ounce tube refrigerated pizza crust dough

1/2 cup ricotta cheese

1/4 cup heavy cream

1 large egg

2 to 3 bunches scallions

3 tablespoons chopped fresh parsley

2 tablespoons chopped fresh dill or tarragon

Freshly ground pepper

5 ounces deli-sliced ham, cut into 1/2-inch pieces

Place a baking sheet on the top rack of the oven; preheat to 425 degrees. Grease a 9-inch fluted tart pan with 1 tablespoon butter. Line the pan with the pizza dough, carefully pressing it against the sides; trim excess dough.

Whisk the ricotta, cream and egg in a medium bowl. Mince enough green scallion tops to make 2 tablespoons; add to the ricotta mixture along with the parsley and dill. Season with pepper. Slice the remaining scallions into 1/2- to 1/4-inch pieces.

Heat the remaining 2 tablespoons butter in a large skillet over high heat. Add the sliced scallions and 2 tablespoons water; cook until the scallions are tender and start to sizzle, about 3 minutes. Remove from the heat and add the ham. Spread all but a few tablespoons of the scallion mixture on the prepared crust. Pour in the ricotta mixture, then scatter the remaining scallion mixture on top.

Bake the tart on the preheated baking sheet for 20 minutes, or until the crust is golden and the filling is set. Rest in the pan for 5 minutes, then remove and slice.

Recipe by Food Magazine found Here

Photo Credit Antonis Achilleos

Chicken Cutlets With Sun-Dried Tomato Cream Sauce

 

This recipe is filled with bold and amazing flavor. Ingredients you probably already have on hand, this dish is to pull together in a short amount of time.

4 (3-oz.) chicken breast cutlets (about 1/2-in. thick)

¾ tsp. black pepper

1 tsp. kosher salt, divided

2 Tbsp. olive oil

⅓ cup sun-dried tomatoes (from 1[8 1/2-oz.] jar), thinly sliced

¼ cup finely chopped shallot (from 1 large [2 oz.] shallot)

½ cup dry white wine

½ cup chicken stock

½ cup heavy whipping cream

1 oz. Parmesan cheese, grated (about 1/4 cup)

½ tsp. crushed red pepper

Thinly sliced fresh basil

Sprinkle chicken evenly with black pepper and 3/4 teaspoon of the salt. Heat oil in a large skillet over medium. Working in 2 batches, cook chicken until browned and a thermometer inserted into thickest portion of meat registers 165°F, about 2 minutes per side per batch. Transfer to a plate. Do not wipe skillet clean.

Add sun-dried tomatoes and shallot to drippings in skillet. Cook over medium, stirring often, until fragrant, about 1 minute. Add wine and stock to skillet; cook, scraping bottom of skillet to loosen browned bits. Bring to a boil over medium-high; boil, stirring occasionally, until liquid has reduced by two-thirds, about 5 minutes.

Reduce heat to medium. Stir in whipping cream, Parmesan, crushed red pepper, and remaining 1/4 teaspoon salt. Return chicken and any accumulated juices on plate to skillet. Bring to a simmer over medium. Simmer over medium, stirring and swirling skillet occasionally, until sauce thickens slightly, and chicken is heated through, about 2 minutes. Garnish with basil, and serve.

A Southern Living Recipe found here

Photo Credit PHOTOGRAPHER: ALISON MIKSCH / FOOD STYLIST: MELISSA GRAY / PROP STYLIST: CHRISTINA BROCKMAN

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Shrimp Po' Boys

 

Piled high with crispy fried shrimp on crusty French bread slathered with a zesty, spicy mayo, it's the ultimate dinner sandwich.

FOR THE SAUCE:

3/4 cup mayonnaise

2 tbsp coarse grain or Creole mustard

1 tbsp capers, drained and chopped

1 tbsp hot sauce

1 tbsp lemon juice

2 tsp prepared horseradish

1 1/2 tsp Creole seasoning

1 tsp Worcestershire sauce

1 garlic clove, grated

FOR THE SANDWICH:

Vegetable or peanut oil, for frying

1 cup buttermilk

2 cup yellow cornmeal

2 tbs Creole seasoning

2 lb medium shrimp, peeled and deveined

Salt, to taste

6 hoagie rolls or 6-inch pieces of French bread, split lengthwise

3 cup shredded iceberg lettuce

2 tomatoes, thinly sliced

1/2 cup dill pickle chips

Hot sauce, for serving

For the sauce: 

Stir together the mayonnaise, mustard, capers, hot sauce, lemon juice, horseradish, Creole seasoning, Worcestershire sauce, and garlic in a medium bowl until well combined. Set aside.

For the sandwich: In a large cast iron skillet, heat 1-inch of oil over medium to 375°. Place the buttermilk in a shallow bowl. In another shallow bowl, stir together the cornmeal and Creole seasoning. Working in batches, dip the shrimp in the buttermilk, allowing excess to drip off. Toss the shrimp in the cornmeal, shaking off the excess.

Working in batches, fry the shrimp until golden brown and crisp, 2 to 3 minutes, turning occasionally. Transfer to a paper towel lined baking sheet to drain. Season to taste with salt.

Spread the cut-sides of rolls with the sauce. Top with evenly with shredded lettuce, tomato slices, pickles and fried shrimp. Serve with hot sauce and the remaining sauce on the side, if you like.

Pioneer Woman Recipe found here

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Classic French Onion Soup - Slow Cooker

 

There is nothing like a classic French onion soup. I like the idea that I can control the salt, it is made in the slow cooker and you can add your favorite cheese topping. You can also choose if you want beef or chicken broth. You can definitely change up the taste of this classic recipe.

1/4 cup butter

3 large yellow onions, sliced

1 cup dry white wine

3 cans (about 14 ounces each) beef or chicken broth

1/2 teaspoon dried thyme

1/2 teaspoon of salt

1 teaspoon Worcestershire sauce

1 loaf of French bread, sliced and toasted

4 ounces shredded Swiss cheese

Fresh thyme for garnish

Melt butter in large skillet over high heat. Add onions; cook and stir 15 minutes or until onions are soft and lightly browned. Stir in wine.

Combine onion mixture, beef broth, thyme, salt and Worcestershire in slow cooker. Cover and cook on LOW 4 to 4 1/2 hours. Lale soup into 4 individual bowls; top with bread slice and cheese. Garnish with fresh thyme, if desired.

Makes 4 servings

Recipe from Slow Cooker Recipe Collection

Picture Credit My Recipes

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Other recipes...

Slow-Cooker recipes

Appetizer recipes

Hoagies, Sandwiches & Sub recipes

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Jambalaya

Jambalaya is a classic dish and simple to make. Shrimp, sausage, and a little bit of ham. You can control the spice. Try it today.

1 pound fresh or frozen peeled and deveined shrimp

½ cup chopped onion (1 medium)

⅓ cup chopped celery

¼ cup chopped green sweet pepper

2 cloves garlic, minced

2 tablespoon cooking oil

2 cup chicken broth

1 14.5 ounce can diced tomatoes, undrained

8 ounce andouille or kielbasa sausage, halved lengthwise and cut into 1/2-inch slices

¾ cup uncooked long grain rice

1 teaspoon dried thyme, crushed

½ teaspoon dried basil, crushed

¼ teaspoon black pepper

¼ teaspoon ground red pepper

1 bay leaf

1 cup cubed cooked ham

Thaw shrimp, if frozen. Set shrimp aside. In a 12-inch skillet cook onion, celery, sweet pepper, and garlic in hot oil until tender. Stir in chicken broth, undrained tomatoes, sausage, rice, thyme, basil, black pepper, red pepper, and bay leaf. Bring to boiling; reduce heat. Simmer, covered, for 15 minutes. Stir in shrimp.

Return to boiling. Simmer, covered, about 5 minutes more or until shrimp turn opaque and rice is tender. Stir in ham; heat through. Discard bay leaf. Makes about 7 cups (6 main-dish servings).

 

A Better Home & Garden Recipe found here.

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other recipes...

Slow-Cooker Navy Bean and Ham Soup Recipe

Creamy Chicken and Rice Soup

Instant Pot Spiced Carrot Soup

Taco Soup

More soup recipes click here...

Other...

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Habits Of People Who Always Have A Clean Home

WHAT EXACTLY DOES THE "Q" IN "Q-TIPS" STAND FOR?

Simple Home Remedies for Dry Skin That Actually Work

Enjoy your week and your soup.

blessings, Linda

Rigatoni, Turkey Sausage & Arugula

 

I've been looking for healthy recipes and came across this gluten-free rigatoni, turkey sausage & arugula recipe. I don't have many recipes that call for a bulb of fennel so I am excited that it is part of this recipe. All the other ingredients are my favs.

1 lb lean ground turkey

2 tsp sweet paprika

4 cloves garlic, grated, divided

1 tsp red pepper flakes, divided

Kosher salt

12 oz grain-free rigatoni

3 Tbsp olive oil, divided

2 Tbsp fennel seeds, lightly crushed

1 large bulb fennel, cored and sliced thin

2 tsp fresh lemon juice

4 cups loosely packed baby arugula

1/3 cup grated Pecorino Romano cheese

In a bowl combine turkey, paprika, half of garlic, 1/2 tsp red pepper flakes and 1/2 tsp salt until just fully mixed. (Can be made and refrigerated up to 1 day ahead.)

Cook pasta per package directions, reserving 1 cup cooking liquid before draining and rinsing.

Meanwhile heat 2 Tbsp oil in large skillet on medium-high. Add fennel seeds to skillet and quickly add bite size pieces of sausage mixture on top, gently pressing down. Cook until golden brown 5 to 6 min. Toss and cook just until cooked through, 1 to 2 min. more. Transfer to plate.

Wipe out skillet and heat remaining Tbsp oil on medium. Add sliced fennel and 1/4 tsp salt and cook, stirring occasionally, until just tender, about 4 min. Stir in remaining garlic  and cook 1 min. Stir in lemon juice. 1/2 cup reserved pasta cooking liquid and remaining 1/2 tsp red pepper flakes.

Gently fold pasta and arugula into fennel mixture, then half of sausage, adding more cooking liquid if pasta seems dry. Serve topped with remaining sausage and Pecorino Romano.

A Good Housekeeping Recipe found here

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Lemon-Barbecue Chicken

 

Wow, this crispy chicken looks delish. Quick and easy marinade that can be made up in advance. The crispy charred skin from the grill makes this chicken stand out. Hint, starting the chicken skin-side up on the grill allows the skin to dry out, making it less likely to stick once flipped. Marinade the chicken for only 4 hours, any longer the acid from the lemon could change the texture of the chicken.

1 cup olive oil

½ cup fresh lemon juice (from 3 lemons)

2 teaspoons dried basil

2 teaspoons onion powder

½ teaspoon dried thyme leaves

1 garlic clove, smashed

1 tablespoon plus 1½ tsp. kosher salt, divided

2 (3½- to 4-lb.) whole chickens, cut lengthwise in half, backbones removed

Lemon halves, for garnish (optional)

Fresh basil, for garnish (optional)

Whisk together olive oil, lemon juice, basil, onion powder, thyme, garlic, and 1 tablespoon of the salt in a large bowl. Add chicken halves; toss to coat. Cover; chill for 3 to 4 hours, turning chicken halves occasionally.

Preheat grill to medium (350°F to 400°F). Remove chicken from marinade; discard marinade. Sprinkle evenly with remaining 1½ teaspoons salt. Place skin side up, on oiled grates, and grill, covered, turning occasionally, until a meat thermometer inserted into thickest portion registers 165°F, 35 to 45 minutes.

Transfer chicken to a platter; rest for 10 minutes before serving. Garnish with lemon halves and basil, if desired.

This is a Southern Living Recipe published in 1972

Find it Here

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Low Country Boil

Low Country Boil is a very simple recipe where you can control the spice. I never realized how simple a Low Country Boil could be. Add onions, and other seasonings to your taste to make this dish your own. I've even heard of putting artichokes in this boil.

Here are the ingredients.

6 cut in half ears of corn

6 (4 inch) links smoked sausage

12 cut in half if large red new potatoes

3 lbs unpeeled fresh shrimp

2 teaspoons per quart of water crab boil seasoning

Fill a large pot with enough water to cover all of the ingredients. Add the crab boil and bring to a boil. Adjust the crab boil to suit your taste. When the water boils, add the potatoes and sausage. Cook on medium heat for 20 minutes. Add corn and cook for an additional 10 minutes. Add shrimp and cook for no more than 3 minutes. Drain and serve with warm bread. 

A Paula Deen Recipe you can find it here.

Salisbury Steak Burgers & Sweet Potato Fries

 

The great taste of Salisbury Steak all wrapped up in a burger. Don't forget the Sweet Potato Fries, tossed in olive oil, garlic & paprika. Enjoy!

2/3 c. mayonnaise

2 tbsp. ketchup

2 tbsp. brown mustard

2 tsp. Worcestershire sauce

1/2 c. fresh parsley, chopped

2 lb. ground beef

1/2 beef bouillon cube, finely crumbled

1/2 tsp. kosher salt

Black pepper, to taste

6 tbsp. salted butter

2 large onions, thinly sliced

1 16-ounce package frozen sweet potato fries

1 tbsp. olive oil

1 tsp. garlic salt

1/2 tsp. paprika

6 sesame hamburger buns, toasted

Mix the mayonnaise, 1 tablespoon each ketchup and mustard, 1 teaspoon Worcestershire sauce and the parsley in a medium bowl. Refrigerate until ready to serve.

Combine the beef, crumbled bouillon, salt, a few grinds of pepper, the remaining 1 tablespoon each ketchup and mustard and the remaining 1 teaspoon Worcestershire sauce in a large bowl. Use your hands to mix until just combined. Divide the mixture into 6 equal balls, then press into patties. Place on a parchment-lined baking sheet and set aside.

Melt the butter in a large skillet over medium heat. Add the onions and cook, stirring occasionally, until softened and browned, 13 to 15 minutes. Remove the onions to a plate.

Meanwhile, preheat the oven to 450˚. Toss the fries with the olive oil, garlic salt and paprika on a baking sheet; spread in an even layer. Bake until crispy, 22 to 25 minutes.

Preheat a grill or grill pan to medium high. Grill the burgers (in batches, if necessary) until well marked, 4 to 5 minutes per side for medium rare. Spread a heaping tablespoon of the mayonnaise mixture on both sides of the buns. Put the burgers on the buns and top with the onions. Serve with the fries.

A Pioneer Woman Recipe Here

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Tomato Sandwiches & Summer Sauce Recipe

 

The classic tomato sandwich is perfect for serving crowds at afternoon teas or parties, just like grandma's but better and more favorable. Serve on a 3 tier serving platter for a nice look. I personally think it goes perfectly with your favorite creamy cup of soup for a quick and simple lunch or dinner.

6 tablespoons cream cheese, softened

2 1/2 teaspoons Summer Sauce

3/4 teaspoon black pepper

3/4 teaspoon kosher salt, divided

12 thin white bread slices, toasted

1 large tomato, cut into 6 slices

1 medium-size red onion, thinly sliced (about 1 1/2 cups)

Stir together cream cheese, Summer Sauce, pepper, and 1/2 teaspoon of the salt in a small bowl until combined. Spread cream cheese mixture on 1 side of toasted bread slices. Place 1 tomato slice and about 1/4 cup onion slices on each of 6 bread slices. Sprinkle evenly with remaining 1/4 teaspoon salt. Cover with remaining 6 bread slices. Cut sandwiches in half; serve immediately.

Summer Sauce Recipe

2 cups packed fresh basil leaves

3/4 cup extra-virgin olive oil

1/2 cup loosely packed fresh flat-leaf parsley leaves

1/4 cup loosely packed fresh mint leaves

1 tablespoon lemon zest, plus 2 tsp. fresh lemon juice (from 1 lemon)

1 teaspoon kosher salt

1 garlic clove

Process all ingredients in a food processor or blender until smooth. Add additional salt or lemon juice, if desired. Cover and chill until ready to use. Use within 2 days.

A Southern Living Recipe Here

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I hope you enjoy this Southern Living Recipe

Tomato Feta Pasta Salad

 

Pasta, tomatoes, kalamata olives feta, and sun-dried tomatoes for this salad. Topped with a homemade dressing. 

1/2 pound fusilli (spirals) pasta

Kosher salt

Good olive oil

1 pound ripe tomatoes, medium-diced

3/4 cup good black olives, such as kalamata, pitted and diced

1 pound good feta cheese, medium-diced

6 sun-dried tomatoes in oil, drained and chopped

Dressing

5 sun-dried tomatoes in oil, drained

2 tablespoons red wine vinegar

6 tablespoons good olive oil

1 garlic clove, diced

1 teaspoon capers, drained

1 teaspoon kosher salt

3/4 teaspoon freshly ground black pepper

1 cup freshly grated Parmesan

1 cup packed flat-leaf parsley, chopped

Cook the pasta in a large pot of boiling salted water with a splash of oil to keep it from sticking together. Boil for 12 minutes, or according to the directions on the package. Drain well and allow to cool. Place the pasta in a bowl and add the tomatoes, olives, feta and chopped sun-dried tomatoes.

For the dressing, combine the sun-dried tomatoes, vinegar, olive oil, garlic, capers, salt and pepper in a food processor until almost smooth.

Pour the dressing over the pasta, sprinkle with the Parmesan and parsley, and toss well.

An Ina Garten Recipe Here

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Chopped Salad with Steak

 

This is a perfect one-meal salad. Romaine lettuce, red onion, bell peppers, cucumber, kalamata olives, seared flank steak, and creamy blue cheese dressing.

6 cups chopped romaine lettuce

1 small red onion, thinly sliced

1 red bell pepper, chopped

1 yellow bell pepper, chopped

1 cucumber, peeled and sliced

½ cup pitted kalamata olives, chopped

¼ cup loosely packed fresh flat-leaf parsley, chopped

¾ pound seared flank steak

Crumbled blue cheese

Blue cheese dressing

Toss together first 7 ingredients in a large bowl. Divide salad mixture among plates; top each with steak and desired amount of blue cheese. Serve with blue cheese dressing.

A Southern Living Recipe

Photo Credit ALISON MIKSCH; STYLING: BUFFY HARGETT MILLER

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Grilled Skirt Steak Gyros

 

This skirt steak gyro is marinated in olive oil, garlic, and oregano. Drizzled with a cool yogurt sauce.

1/3 cup extra-virgin olive oil

3 cloves garlic, minced

1 teaspoon dried mint (optional)

1 teaspoon dried oregano

1/2 teaspoon paprika

Kosher salt and freshly ground pepper

1/2 cup 2% plain Greek yogurt

1 green bell pepper, seeded and sliced into 1/2-inch-thick rings

1 onion, sliced into 1/2-inch-thick rounds

1 pound skirt steak

4 pocketless pitas

1 tomato, chopped

1 bunch watercress, roughly chopped

Preheat a grill to medium high. Make the marinade: Whisk the olive oil, garlic, mint (if using), oregano, paprika, 1 teaspoon salt, and pepper to taste in a large bowl. Transfer 1 tablespoon of the marinade to a small bowl; mix in the yogurt and 2 tablespoons water. Add the bell pepper and onion to the bowl with the remaining marinade and toss; remove to a plate with a slotted spoon. Add the steak to the bowl and toss.

Grill the bell pepper, onion and steak, turning once, until lightly charred, about 4 minutes per side for the vegetables and 4 to 8 minutes per side for the steak (depending on the thickness). Set aside to rest, about 5 minutes. Meanwhile, grill the pitas until marked, about 1 minute per side.

Slice the steak against the grain. Fill the pitas with the steak, grilled vegetables, tomato and watercress. Drizzle with the yogurt sauce.

Recipe & Photo Credit

Photograph by Antonis Achilleos

Courtesy of Food Network Magazine

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Beer Can Chicken

 

Beer can chicken is a go-to grill recipe for summer grilling. You can rub the chickens with the spice mixture a day in advance before grilling. 

1/4 cup kosher salt

1 tablespoon light brown sugar

1 tablespoon ground cumin

2 teaspoons ground coriander

2 teaspoons smoked paprika

1 teaspoon black pepper

2 (3 1/2- to 4-lb.) whole chickens

2 (12-oz.) cans beer 

Stir together salt, brown sugar, cumin, coriander, paprika, and pepper in a small bowl. (If necessary, remove giblets from chickens, and discard or reserve for another use.) Sprinkle skin and cavities of chickens with salt mixture. Chill, uncovered, at least 8 hours or up to 24 hours.

Preheat a gas grill to medium (350°F to 400°F) on 1 side. Open beer cans; pour out 1/2 cup beer from each can. (Drink the poured-out beer, or reserve for another use.) Working with 1 chicken at a time, hold chicken upright with cavity facing down, and insert 1 opened beer can into cavity. Pull legs forward to form a tripod, allowing chicken to stand upright.

Place chickens upright on unoiled grates over unlit side of grill. Grill, covered with grill lid, until the skin is crispy and a thermometer inserted in thickest portion of thighs registers 165°F, about 1 hour, 40 minutes. Remove from grill; rest 10 minutes. Carefully remove cans; cut chickens into quarters.

A Southern Living Recipe

CREDIT: ANTONIS ACHILLEOS; PROP STYLING: AUDREY DAVIS; FOOD STYLING: EMILY NABORS HALL

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Grilled Sausage & Peppers Hero

 

This hearty sandwich is easy to make and full of flavor. If you cannot find sausage that comes in a ring, Italian sausage links will work (no need for skewers). You will make this dish over and over.

1/3 cup extra-virgin olive oil, plus more for brushing

3 tablespoons balsamic vinegar

1/2 teaspoon dried oregano

2 cloves garlic, crushed and peeled

Kosher salt and freshly ground black pepper

1 red bell pepper, top and bottom removed, cut into 4 planks

1 yellow bell pepper, top and bottom removed, cut into 4 planks

1 large sweet onion, peeled and sliced into 1/4-inch-thick rings

One 1 1/2-pound Italian pork sausage ring, preferably cheese and parsley flavor

Four 6-to-8-inch hoagie rolls, split

8 slices provolone (about 6 ounces)

Combine the olive oil, vinegar, oregano, garlic, 1/2 teaspoon salt and several grinds of pepper in a small jar or other lidded container. Shake to combine. Soak 2 long wooden skewers in water for 15 minutes (alternatively, use metal skewers).

Preheat a small grill to medium-high heat and brush with olive oil. Brush the peppers and onions with 2 to 3 tablespoons of the dressing. Stick the skewers through the sausage ring at a perpendicular angle to each other (in an X). Place the sausage ring in the middle of the grill and cook until the underside is charred, 5 to 6 minutes.

 
Flip the sausage ring with tongs and a spatula and arrange the peppers around the ring. Grill the sausage until browned and crispy in places and cooked through, 5 to 6 minutes more. Transfer to a cutting board. Add the onion rings to the empty space on the grill. Cook the peppers and onions until crisp-tender and charred on the edges, about 4 minutes per side (the peppers will come off first, since you put them on first). Transfer the vegetables to a cutting board as they finish cooking.

Brush the cut sides of the rolls with olive oil and grill, cut-side down, until toasted, about 1 minute. Flip and lay 2 slices of cheese on the grilled cut sides of each roll and cook until the cheese just begins to melt, moving as needed so they don’t burn, 1 to 2 minutes.

 
Remove the skewers from the sausage, cut into serving pieces 4 to 5 inches long and divide evenly among the rolls. Cut the peppers into strips and separate the onions into rings. Pile on top of the sausage. Drizzle the heroes with the remaining dressing and serve immediately.

Food Network Recipe

RECIPE COURTESY OF AMY STEVENSON FOR FOOD NETWORK KITCHEN

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