Chimichurri Steak Salad

There is a reason why the chimichurri recipe is so famous in Argentina; it's so good! Chimichurri is a wonderful garlic-based sauce that is easy to make and even easier to eat. It can be added to steaks, chickens, fish, prawns, and even as a salad dressing. Follow this easy chimichurri recipe to have a great side or serving for every meal that you make.

Ingredients:

4 cloves of minced garlic
2 tablespoons of chopped onion
1 cup of parsley
½ tablespoon of oregano
2 cups of water
1 tablespoon of olive oil

Method:

1- Pulse the garlic and the onion until chopped and mixed well together. They don't need to be too small here because you will be pulsing them again in the next step.

2- Add the parsley and oregano and then pulse again two or three times; again until everything is chopped up into small pieces and mixed together.

3- Add the water and olive oil in small amounts until the sauce has the texture that you want. Traditionally chimichurri is a chunky sauce but it's not a dip so the water and olive oil will keep it smooth.

4- Place in the fridge until it's ready to be served.

One of the other great things about this chimichurri recipe is that it can be changed up to go with what you're eating. At a barbeque with lots of people then this recipe will work well; however if you like a bit of a kick to your chicken then you can add in ½ cup of red peppers or 1 teaspoon of chilli flakes (add in during the second pulsing with the parsley). You can also add more garlic or take some away, and add lemon or lime juice (or both) at the end with the water and olive oil for more of a tangy flavour. Many people add salt and pepper at the end for more flavour.

Like I said earlier, this chimichurri recipe is so easy to make and such a good thing to have around because it goes well with everything. You can even use this same recipe as a marinade and coat some chicken breasts or prawns and leave them in the fridge for two days before grilling. This is also a low-fat alternative to salad dressing and pasta sauce. No matter how you use it, if you keep this chimichurri recipe on hand then you will never have another boring meal again.

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Venezuelan-Style Grilled Skirt Steak

You'll need to grab a few things at the store. This list is pretty long, but the price you'll pay for the beef is well worth it. Start with a skirt steak. You can grab a large one, a few small ones, it's up to you. Next, we'll need 3 mangoes, white vinegar (small), a red onion, golden raisins, garlic, red pepper flakes, cumin, chili powder, and kitchen essentials salt, black pepper, olive oil (or any type you like, IE, vegetable, corn, etc), and sugar.

Marinade and Steak                                                   

1  lime                                                                     
1  tablespoon  hot sauce                                 
2  garlic cloves, pressed                                 
1  tablespoon  olive oil                                              
1  pound skirt steak                                        

Arepas

1 1/4  cups warm water

1  teaspoon olive oil

1/8  teaspoon salt

1 cup harina pan (corn flour)

1/2  cup (2 ounces) cotija cheese, grated                                                

Olive Topping

1/2  small red onion, finely chopped

2  plum tomatoes, seeded and diced

1/2  cup thinly sliced green olives

1/4  cup finely chopped fresh cilantro

2  tablespoons lime juice

1  tablespoon  hot sauce

For marinade and steak, press lime into Pinch Bowl using Citrus Press. Add hot sauce, garlic and oil; whisk together with Stainless Mini Whisk. Using Boning Knife, trim any visible fat from steak and cut crosswise into 4-inch pieces. Place steak and marinade into resealable plastic bag; refrigerate 20 minutes or up to 2 hours.

For arepas, combine water, oil and salt in Classic Batter Bowl. Add harina pan; mix well until dough starts to form. Add cheese and mix well. Divide dough into 4 pieces; roll into 4-inch disks.

Heat Grill Pan over medium heat 5 minutes. Spray pan with oil using Kitchen Spritzer. Grill arepas 15-20 minutes or until golden brown, turning every 5 minutes using Small Slotted Turner; set aside and keep warm.

Meanwhile, for olive topping, combine ingredients in Small Batter Bowl using Mix 'N Scraper(R).

Heat Grill Pan over medium heat 5 minutes. Remove steak from marinade; discard marinade. Cook steak 4-6 minutes or until Pocket Thermometer registers 145°F, turning once. Carve steak across the grain into thin slices. Top arepas with steak and olive topping.   

Yield: 4 servings

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Stuffed Chipotle Burgers

Stuffed beef burgers are a fun, flavorful switch from regular grilled burgers-and they're easy to put together. To make two burgers, as here, simply divide the total amount of meat into four equal patties. Top two with the stuffing, then place the remaining two patties on top and crimp together. That's it - ready to cook.

Chipotle Mayonnaise

1 teaspoon Chipotle Rub

1/4 cup reduced-fat mayonnaise

1/4 cup low-fat plain yogurt

Burgers
1 -4-ounce block feta cheese

2 pounds 90% lean ground beef

1/2 cup low-fat plain yogurt

2 tablespoons Chipotle Rub

8 whole wheat buns

Toppings such as lettuce leaves and tomato slices (optional)

Prepare grill for direct cooking over medium coals. For chipotle mayonnaise, combine mayonnaise, yogurt and rub in Prep Bowl using Skinny Scraper. Cover and refrigerate until ready to use.

For burgers, cut cheese into eight 1/4-inch-thick squares using Utility Knife; set aside. Place ground beef, yogurt and rub into Classic Batter Bowl; mix gently but thoroughly. Divide meat mixture into 8 equal portions. Place 1 cheese square into each meat portion and form patty around cheese, sealing edges so cheese is no longer visible.

Grill, covered, 18-20 minutes or until Pocket Thermometer registers 155°F, turning once with BBQ Turner. Spread mayonnaise over buns using Small Spreader; place burgers into buns. Top with lettuce and tomato slices, if desired.

Yield: 8 burgers

Cook's Tip: To bring your burgers indoors, heat Grill Pan over medium heat 5 minutes. Spray Grill Pan with vegetable oil using Kitchen Spritzer and cook burgers as recipe directs.

Feta cheese is a firm, crumbly white cheese with a salty, slightly acidic flavor. It is sold in blocks packed in a whey brine and can be found in the deli or gourmet cheese section of most grocery stores. Be sure to choose plain, unseasoned feta for this recipe.

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Great Easy Healthy Recipes With Kale

Smoked Turkey with Kale 

Ingredients

1 tablespoon olive oil 

1 red onion, peeled and sliced into thin half moons
1 bunch curly kale, sliced into thin ribbons
1/2 pound smoked turkey breast, sliced into bite-size chunks
1 tablespoon balsamic vinegar
Salt and pepper to taste

Method

In a large skillet, warm the olive oil over medium low heat. Add the onions and cook until they are soft and beginning brown a little. Add kale and stir until wilted, 3 to 5 minutes. Add turkey and cook another 2 minutes until it is warm. Transfer to a serving dish and add balsamic vinegar, salt and pepper to taste.

Sausages with Kale and White Beans 

Ingredients

1 large bunch kale (1 1/4 to 1 1/2 pounds)
4 garlic cloves
1 1/2 pounds sweet Italian sausages (about 8 links)
2 tablespoons olive oil
Coarse salt and ground pepper
1 can (15 ounces) cannellini beans, drained and rinsed
2 tablespoons white-wine vinegar

Method

Remove thick stems from kale and discard. Coarsely chop kale; wash and dry. Peel and thinly slice garlic.

Heat broiler, with rack set 4 inches from heat. With a fork, pierce sausages all over; place on a broilerproof rimmed baking sheet. Broil, turning occasionally, until browned and cooked through, 8 to 10 minutes.

While sausages are cooking, in a large skillet, heat oil over medium-high. Add kale, garlic, and 1/2 cup water; season with salt and pepper. Cover skillet and cook, tossing occasionally, until kale is wilted and tender, 10 to 12 minutes. Add beans and vinegar. Cook uncovered, tossing gently, until beans are heated through, 1 to 2 minutes. Adjust seasonings and serve.

Whole Wheat Spaghetti with Kale 

Ingredients

A quick, healthy and delicious dinner idea from Lidia Bastianich, that can be used with any kind of greens you like.

1 1/2 pounds kale
Salt
1 pound whole wheat spaghetti
1/2 cup olive oil
1 large onion, peeled and thinly sliced
a large pinch of dried red chili flakes
4 garlic cloves, chopped Parmesan

Method

Bring a large pot of water to a boil. While the water is coming to a boil, prepare the kale. Remove tough stems from kale and discard. Coarsely chop the kale leaves. Rinse thoroughly and drain.

When the water comes to a boil, add a good handful of salt and the spaghetti. Cook until it is al dente.

While the pasta cooks, heat a large saute pan over medium high health. Add about half the oil, the onion, chili flakes and a pinch of salt. Cook, stirring occasionally until the onion is tender and lightly colored, 5 to 7 minutes. Reduce heat if necessary to proven onion from scorching. Add kale and cook, tossing and stirring, until wilted and tender, about 3 minutes. Add water if dry or cover to create steam if necessary. Add garlic, season with salt, and cook 2 minutes more being careful not to brown the garlic.

Reserve a cup of pasta water and then drain pasta when done. Add pasta to saute pan and toss to combine, loosen with a splash of the pasta water if necessary and taste for salt, adjusting as needed. Transfer to warm bowls. Drizzle thin stream of olive oil on top. Garnish with shavings of Parmesan.

Spaghetti with Kale Variations

*Splash with lemon juice or red wine vinegar and shavings of ricotta salata. 

*Use 3 tablespoons olive oil and 1/4 pound pancetta or bacon to pan before adding onion. Cook pancetta till brown but not crisp and then remove from pan and set aside. Continue with recipe returning pan with the spaghetti.

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Bruce Tassone Pasta With Squid - Tomatoes - and Capers

There are a couple ways to get tender squid: a very quick sauté or a very long simmer. This simple yet impressive recipe uses the former method. We call for a Thai or serrano chile because they're easier to find here -- try your local supermarket -- than the small, thin Italian hot chiles.

Active time: 45 min Start to finish: 1 hr

• 1 lb cleaned squid, bodies and tentacles separated but kept intact
• 6 tablespoons extra-virgin olive oil
• 4 large garlic cloves, finely chopped
• 1 (1 1/2-inch) fresh red or green Thai or serrano chile, halved crosswise
• 1/2 lb grape or cherry tomatoes, halved
• 1/3 cup dry white wine
• 1/2 cup raisins
• 1/4 cup drained bottled capers, rinsed, patted dry, and coarsely chopped
• 1/2 lb campanelle (small bell-shaped pasta) or fusilli pasta
• 1/2 cup loosely packed torn fresh basil leaves
• 1/4 cup pine nuts, lightly toasted
• 1 (1- by 1/2-inch) strip fresh lemon zest, finely chopped

If squid are large, halve ring of tentacles, then cut longer tentacles, if attached, crosswise into 2-inch pieces. Pull off flaps from squid bodies and cut into 1/4-inch-thick slices. Cut bodies crosswise into 1/4-inch-thick rings. Pat squid dry.

Heat 3 tablespoons oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then sauté garlic and chile, stirring, until fragrant, about 30 seconds. Add squid and sauté, stirring, 1 minute. Add tomatoes and wine and simmer, stirring, 2 minutes. Add raisins and capers and simmer, stirring, 30 seconds. Remove from heat.

Cook pasta in a 6-quart pot of boiling salted water until al dente. Reserve 1/2 cup pasta cooking water, then drain pasta in a colander.

Add pasta to tomato mixture with 1/4 cup reserved cooking water and cook over moderately high heat, stirring constantly, 1 minute. Remove from heat and stir in basil, pine nuts, zest, and salt and pepper to taste. If pasta looks dry, moisten with more cooking water.

Divide pasta among 4 plates, then drizzle each serving with some of remaining 3 tablespoons oil.

Makes 4 first-course servings.

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Home Style Cajun Chicken - No Matter Where You Live

Eating authentic cuisine from a certain place is definitely a sought-after experience, just like when eating Cajun chicken. However, one does not have to exert too much effort and travel all their way into the country just to be able to taste the delectable dish.

Cajun chicken tastes like most Southern dishes do. They are all made up of grains, usually rice, with a mixture of meat or seafood and vegetables and then added with spices, the most distinct flavor in any Southern meal.

If you want to your taste buds to be able to enjoy such a meal then you do not have to worry about travelling far down south, you can actually make Cajun chicken right at the comforts of your very own kitchen. It may not be near perfection as the original, but with your constant practice in making the dish, it should be next to the best.

In order to make a delicious Cajun chicken, you will need your chicken, of course. For the Cajun chicken recipe, you can use halved boneless chicken breasts that are pounded until its thickness is about a half inch. You will also need some vegetable oil, lemon pepper, as well as some seasoning, preferably the Cajun seasoning and some dried Italian-style seasoning, too.

Now that you have everything prepared, you are all ready to start making your Cajun chicken. First, you have to mix all of your seasonings, oil and lemon pepper in a bowl. You should also be adding in some garlic pepper according to your taste. This will serve as the marinade for your chicken. To make sure that your chicken tastes good to the bone, you should not only coat the chicken with the mixture but you also have to soak it in there and refrigerate it for at least half an hour.

Once that is all taken care of, prepare the in which you are to cook your Cajun chicken and preheat it. Oil the grill grates so that your chicken will not stick to it. Then, drain the chicken - you will not need the marinade anymore - and place it on the grill. Your chicken should be cooked for around 6 to 8 minutes on each side.

When you prepare your Cajun chicken for serving, you can style it up so it looks more presentable. Aside from serving over dinner and other formal gatherings, you can also slice up your Cajun chicken and make a sandwich out of it for your kids to eat at school.

Now, you and your family do not have to go so far to be able to eat Cajun chicken. You can cook and enjoy it straight from home and share a few laughs over dinner, too. Truly, it can make any meal a wonderful experience - you do not only get the chance to get your tummies full, you also have the chance to bond with your family and friends over dinner.

Grilled Cajun Chicken Wings

Ingredients

• For the Rub:
• 1 tablespoons baking powder
• 1 teaspoon paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon dried thyme
• 1/4 teaspoon dried oregano
• 1/4 teaspoon cumin
• 1/4 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1/8 teaspoon cayenne pepper
• 3 pounds chicken wings, cut into drumettes and flats
• For the Sauce
• 1/4 cup butter
• 1/4 cup Louisiana-style hot sauce
• 1 tablespoon Worcestershire sauce
• Type of fire:two-zone indirect
• Grill heat:medium-high

Procedures

1. 1
   
   In a small bowl, mix together baking powder, paprika, garlic powder, onion powder, thyme, oregano, cumin, salt, pepper, and cayenne.
2. 2
   
   Pat chicken wings dry with paper towels. Place wings in a large bowl and sprinkle seasoning mixture, tossing to evenly coat. Arrange wings in a single layer on wire rack set inside a baking sheet lined with aluminum foil, leaving a little space between each wing. Place baking sheet with wings in refrigerator for 8 hours to overnight.
3. 3
   
   When ready to grill, melt butter in a small saucepan over medium heat. Stir in hot sauce and Worcestershire sauce. Set aside.
4. 4
   
   Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and arrange the coals on one side of the charcoal grate. Set cooking grate in place, cover grill and allow to preheat for 5 minutes. Clean and oil the grilling grate. Place the wings skin side up over the cool side of the grill, cover, and cook until skins are crisp and and browned, about 45 minutes.
5. 5
   
   Transfer wings to a large bowl. Add in sauce and toss to thoroughly coat wings. Transfer to a platter and serve immediately.

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Homestyle Southern Favorites

Sausage Gravy

Nothing says "comfort" like down-home Southern recipes. We guarantee these classics will become the most requested dishes from family andfriends.Our top-rated gravy recipe is just like grandma's. One bite of a flaky buttermilk biscuit topped with mouthwatering sausage gravy will transform you into a bona fide Southerner. For spicier gravy, use hot sausage. The grease will bind with the spices, adding extra flavor.

Ingredients

8 ounces pork sausage 

1/4 cup all-purpose flour

2 1/3 cups milk 

1/2 teaspoon salt

1/2 teaspoon pepper

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Preparation

Cook sausage in a large skillet over medium heat, stirring until it crumbles and is no longer pink. Remove sausage, and drain on paper towels, reserving 1 tablespoon drippings in skillet.

Whisk flour into hot drippings until smooth; cook, whisking constantly, 1 minute. Gradually whisk in milk, and cook, whisking constantly, 5 to 7 minutes or until thickened. Stir in sausage, salt, and pepper.

Pepper Shrimp Scampi Lemon

Ingredients

1 cup uncooked orzo

2 tablespoons chopped fresh parsley

1/2 teaspoon salt, divided

7 teaspoons unsalted butter, divided

1 1/2 pounds peeled and deveined jumbo shrimp 

2 teaspoons minced fresh garlic

2 tablespoons fresh lemon juice

1/4 teaspoon freshly ground black pepper 

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Preparation

1. Cook orzo according to package directions, omitting salt and fat. Drain. Place orzo in a medium bowl. Stir in parsley and 1/4 teaspoon salt; cover and keep warm.

2. While orzo cooks, melt 1 tablespoon butter in a large nonstick skillet over medium-high heat. Sprinkle shrimp with remaining 1/4 teaspoon salt. Add half of shrimp to pan; sauté 2 minutes or until almost done. Transfer shrimp to a plate. Melt 1 teaspoon butter in pan. Add remaining shrimp to pan; sauté 2 minutes or until almost done. Transfer to plate.

3. Melt remaining 1 tablespoon butter in pan. Add garlic to pan; cook 30 seconds, stirring constantly. Stir in shrimp, juice, and pepper; cook 1 minute or until shrimp are done.

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