Very Tasty and Simple Summer Dishes

top3
4th of July!
July 12, 2017
top4
Summer Salads
July 26, 2017
Show all

Very Tasty and Simple Summer Dishes

top3

We had another week of some very tasty and simple summer dishes.

top1

My wife has really been into slow roasting her vegetables, like onions and bell peppers, to develop the sweet flavors within them.  She uses our toaster oven to keep the heat out of our house and roasts them for about 30 minutes at 250 dg.  This method adds so much flavor that you don’t get in the raw form.

I wanted to add them to my grilled pork chop seasoned with my CK (Almost) Famous BBQ Rub, a favorite of mine, and decided to do a quick pickle using the roasted vegetables to balance out the sweetness. This was so easy to do by adding a little Cider Vinegar to them in a small bowl, about a half hour before grilling them. Right before grilling them I lightly season them with salt and added a little oil and threw them on the grill to char and add more summer smoky flavor.

We served this with Ranch Beans made and given to us that day by a good friend of ours. What timing. It was a perfect combination of flavors for a summer BBQ.

BEAN METHOD:

When my wife, Kathie, was in California last month our daughter was making refried beans.  Since we have never been able to accomplish that in a healthy way our daughter showed her how.

Starting from 1-pound dry Pinto Beans, soak the beans for a few hours or overnight.  Put the soaked beans into a crockpot.  Now it is up to you how you want to season your beans.  I used chicken stock, 4 cups, covering the beans.  If the liquid was not covering the beans I added water.  I heated the water so the temperature of the beans did not drop.  I added diced onion, 2 seeded and diced jalapenos, garlic powder, onion powder, cumin and pepper.  When the beans began bursting open I added salt.  Do not add salt until that point.  You can use whatever liquid you choose: water, chicken stock, vegetable stock.  You can also use whatever seasonings you want to add.  Our friend used vegetable stock, diced onion, fresh garlic – diced, ground cumin and thyme. 

Once the beans were done we stored them in a large container and put them in the fridge.  We would take out how much we planned on using for our meal, put them in a pot, heat them and mash them with a potato masher.  They look and tasted like refried beans without frying them.  Healthy and delicious.  The same method could be used for black beans, white beans, etc.

If beans were not on our menu for the week my wife vacuum sealed them in portions and we froze them.  We left them whole, only mashing when we planned to use them.  They keep in the freezer for several months.

My wife has really been into slow roasting her vegetables, like onions and bell peppers, to develop the sweet flavors within them.  She uses our toaster oven to keep the heat out of our house and roasts them for about 30 minutes at 250 dg.  This method adds so much flavor that you don’t get in the raw form.

I wanted to add them to my grilled pork chop seasoned with my CK (Almost) Famous BBQ Rub, a favorite of mine, and decided to do a quick pickle using the roasted vegetables to balance out the sweetness. This was so easy to do by adding a little Cider Vinegar to them in a small bowl, about a half hour before grilling them. Right before grilling them I lightly season them with salt and added a little oil and threw them on the grill to char and add more summer smoky flavor.

We served this with Ranch Beans made and given to us that day by a good friend of ours. What timing. It was a perfect combination of flavors for a summer BBQ.

top2

A week or so ago I wrote about grilling a burger and placing it into a grilled Portabella mushroom in place of a bun.  We liked it so much I did it again but this time instead of Feta cheese and Balsamic Vinegar I used a White Stilton Mango Ginger cheese with Salsa Verde for a little acid inside the mushroom.  What a great “cheese burger!”

Enjoy!

I was reading one of my regular news feeds and came across a coconut milk marinated chicken recipe that sounded delicious.  The coconut milk marinade used cilantro and garlic and other great Middle Eastern type spices.  The texture of the cooked chicken was perfect because of the coconut milk but I have to say the curdled look of the marinade wasn’t pretty when I took it out of the marinade. To add to the Middle Eastern theme of flavors I sautéed carrots and finished them with honey and smoky cumin.  It was a perfect combination of flavors.

top3

Instead of using chicken breasts I used my go-to chicken thighs because they have much more chicken flavor.

Hardworking coconut chicken

Prep: 20 minutes

Wait time: 3 to 24 hours

Grill: 30 minutes

Makes: 4 servings

2 bone-in, skin-on chicken breasts (4 pounds total), each cut into 4 pieces (I used 4 bone in chicken thighs)

Marinade:

1 can (14 ounces) coconut milk

5 tablespoons fresh lime juice

2 jalapeno peppers, halved, seeds removed

1 clove garlic

1 chunk (3 inches long) fresh ginger, peeled, sliced into coins

2 teaspoons kosher salt

1/2 teaspoon freshly ground black pepper

Glaze:

1/4 cup (lightly packed) fresh cilantro leaves and tender stems

2 tablespoons fresh lime juice

2 tablespoons dark brown sugar

2 tablespoons soy sauce

1 Marinate: Settle chicken in a glass pan or zip-close bag. In the blender, swirl smooth all marinade ingredients; pour over chicken, turning pieces to coat. Refrigerate 2 to 24 hours, turning chicken once.

2 Rest: 1 hour before grilling, pull chicken out of marinade. Discard marinade. Let chicken rest at room temperature. Meanwhile, blend all glaze ingredients smooth.

3 Grill: Prepare a medium-hot grill; oil grates. Grill chicken over indirect heat until it reaches an internal temperature of 165 degrees, 12-15 minutes per side.

4 Glaze: Brush chicken all over with glaze. Grill over direct heat, turning and brushing a couple more times, 1-2 minutes. Enjoy warm.

Recipe Courtesy, Leah Eskin Columnist Home on the Range – Chicago Tribune

Leave a Reply

Your email address will not be published. Required fields are marked *