Bixby turned two on Thursday and I felt that justified a Bixby Diaries post. So for the pet lovers, you’ll find lots of new and old photos, plus video of the Beast here. For the rest of you, it’s a grilling themed recipe exchange.
First up, Grilled Chicken and Papaya, recipe here. I noticed in the stores that mangoes were plentiful, and I can’t imagine why you couldn’t substitute – I would add a dash of lime to it all with mangoes.
Speaking of mangoes and papayas, how about Grilled Fish with Mango and Papaya Salsa, recipe here.
A couple of nice sides to round things out. But don’t think you need a recipe, fresh veggies from the garden, tossed in olive oil and grilled in a grilling basket can’t be beat.
Grilled Vegetable Salad, click here, can be a meal in itself or a hearty side.
Greek Grilled Potatoes, recipe here, are a nice, tangy change from regular potato packets.
What’s on the menu this weekend? Anything special planned for Father’s Day? What’s your favorite food to take out of the kitchen and make on the grill?
Tonight, I combined two favorite recipes. I love the pinwheels because they are so showy (and tasty). I thought it would be a great recipe for Father’s Day weekend. Then I ran across my spicy sauce and thought, yum, that would work. If you don’t want spicy, here is the original Pinwheel Recipe. And if you don’t want pinwheels, here is the original Spicy Grilled Flank Steak recipe. I got you covered.
Grilled Spicy Flank Steak Pinwheels
- 1 tbsp chili garlic paste
- 1 tbsp lemon zest
- 1 tbsp ground ginger
- 2 tsp crushed garlic
- 1 tbsp olive oil
- ¼ cup brown sugar
- ¼ cup soy sauce
- ½ cup orange juice
- 1 lb flank steak
- 8 oz sliced provolone cheese
- 1 bunch washed and dried spinach leaves
- 8 wooden skewers
- olive oil
You can ask the butcher to butterfly your flank steak, which is what I did. But it’s fairly easy to butterfly. You want the grain running up and down in front of you and then you’ll slice it in half, NOT slicing all the way through. When you’re done you’ll lay it open, flat, basically making a larger, thinner steak.
Once you have it laid out flat in front of you with the grain running left to right, you’ll want to tenderize it, pounding it thin.
Keeping it flat, place into a ziplock bag, add marinade and coat completely on both sides. Marinate flat in refrigerator 1 hour. Remove from marinade and assemble.
Layer the spinach over the meat. You want it to be several leaves thick, because it will reduce as it cooks.
Next layer the provolone cheese slices, two to three slices thick, over the meat.
Now it’s time to roll. Roll tightly in the direction of the grain. Add a skewer every 2 inches and then slice between the skewers, so you have 2-inch thick pinwheels.
Heat grill and oil grates well – alternately you can cook in a cast iron skillet (heat 1/2 to 1 tbsp of oil in it) on the grill. If using a gas grill – heat one side to high for searing, turn the other side to about medium to finish cooking. For coals – place coals toward center of the grill, leaving the edges cool for finishing cooking.
Add pinwheels to the grill, flat side down. After a minute, using the skewer (you may also need a metal spatula to get all the cheesy goodness) flip over, sear additional minute. The usual method of waiting until the meat moves easily to flip will not work with this because the cheese is sticky. So just do one minute each side, it will be fine.
After the second side is done, move steaks off of high heat to the cooler grates and let the steak finish for about 10 to 15 minutes for medium rare. These are thin and don’t need a lot of cooking time and you don’t want the cheese to burn.
Remove to a plate, cover with foil and let rest 10 minutes, so the cheese isn’t molten lava.
My steak made 4 large pinwheels.
That’s it for this week. I don’t know how many recipe exchanges I’ll have in me while I’m packing, but stay tuned. Have a great weekend! – TaMara
A little change up for this week’s lunches. A big batch of soup as we wait for the big rain/snow storm.
Chicken Alfredo Tortellini Soup
- 2 boneless chicken breasts, cubed
- 4 boneless chicken thighs, cubed
- 2 tsp olive oil
- 6 cups water
- 1 celery stalk, chopped
- 4 oz sliced carrots
- 1 small onion, chopped
- 2 sprigs parsley, snipped
- 1 bay leaf
- 1 tsp garlic
- 2 tsp salt
- ½ tsp pepper
- 20 oz bag cheese tortellini
- ½ cup half & half
- ¾ cup grated parmesan, plus additional for garnish
In saucepan, heat oil, add chicken and brown lightly. Add remaining ingredients, except cream & Parmesan. Bring to a boil, stirring constantly for 1 minute. Reduce heat, cover and let simmer over medium heat for 20-minutes. Add half and half & Parmesan simmer 2-3 minutes; stirring constantly to make sure Parmesan doesn’t stick. Serve hot and garnish with additional Parmesan.
This is a great recipe to grill (or bake) – the tangy yogurt marinade keeps chicken moist and creates a flavorful outer coating that zings. Serve with couscous and citrus chunks for a winter break.
Yogurt Dill Chicken:
2 cups plain yogurt
1 tbsp Dijon mustard
2 tsp dry dill, crushed
½ tsp thyme
4 boneless chicken breasts, pounded*
large shallow covered dish, broiler or grill
Mix together yogurt, mustard, dill, thyme. Place pounded chicken in dish, spoon yogurt mixture over, cover and let marinate for at least 1 hour or overnight. Grill or broil for 10-15 minutes each side, until fully cooked at center. If you’re broiling, place rack one level from the top most setting.
*The easiest way to pound chicken is to wrap in plastic wrap and pound with the smooth side of a meat mallet. Keeps meat from splattering.
JeffreyW plates up a good-looking Pot Roast Dinner
I love to cook in my pressure cooker – rice, beans, soups – they all get their start in my pressure cooker. But my favorite thing to do is that quick dinner that tastes like it’s been in the slow cooker all day, even though I completely forgot to even take the meat out to thaw.
My usual meal is to add about 1 cup of water to the pan, add a bunch of spices and herbs to the water, put the tray in and then layer halved potatoes, FROZEN skinless chicken breast or thighs (boneless or not, doesn’t change cooking time much), throw a couple of halved carrots on top and pressurize. Twenty minutes later, dinner is ready. The spices and herbs in the water infuse everything with flavor. It’s not as complex as roasted chicken, but for a quick dinner, it’s great.
Today I was wandering through the freezer, reorganizing to make room for holiday stuff and counting my bags of cranberries – which I stockpile in case there is a great cranberry shortage in the future. I pulled out a nice chuck roast I bought on sale a few weeks ago, half of which I used for the beef stew last week, half I tucked away for a nice pot roast dinner. I thought it would be nice to make tomorrow. Then I decided I wanted it today.
So I pulled out the pressure cooker. This would be a first, starting with a frozen roast. It was either going to work or I was going to end up with one tough piece of beef. But I wouldn’t know if I didn’t give it try. (I do these things so you don’t have to).
I put the roast on the tray, poured a little bourbon over it (since it worked so well with the beef stew) added water, bay leaf, salt, pepper, onion, halved potatoes and carrots. I pressurized it for 55 minutes. I was guessing at the time because I wasn’t sure with it frozen how much extra time I should add.
At the 55 minute mark, I turned off the heat and let it depressurize slowly (instead of cold bath method). When I opened it, the beef was perfect. Again, the flavor was not as complex as if I had been able to brown it ahead of time. But it was tender and moist.
The carrots and potatoes were good, although if I did it again, I would probably add them at the twenty or thirty minute mark and re-pressurize for another twenty minutes.
So I’ll mark this down as a win and know that if I need a quick dinner, I can put pot roast on the list of recipes that will go from frozen to dinner in an hour.
They are predicting a quick hitting snow storm for tonight and tomorrow with some locations having blizzard-like conditions. Seemed like a good time to make a batch of soup.
Because I have a vita-mix, most of the soups I make start with a thick vegetable broth. It gives a great depth of flavor. It’s also chocked full of nutrients and anyone who knows me well, knows I don’t eat enough vegetables, so I do what I can to up my daily veggies. But you may not want to go to that trouble, so you can substitute 4 cups of chicken broth for the vegetable broth in the recipe below.
Cream of Chicken Soup
- 1/4 tsp rosemary
- 1/4 tsp thyme
- 1/4 tsp basil
- 2 stalks celery (with leaves), rough chopped
- 2 medium carrots, rough chopped (or frozen sliced)
- 1 cup cut green beans (I use frozen)
- 4 cups of water
- 2 skinless chicken breasts (bone-in or boneless, doesn’t matter it will be shredded)
- 1/4 cup butter
- 1/2 sweet onion, chopped
- 1 clove garlic, crushed
- 1/4 cup flour
- 2 cups milk
- 1 cup diced carrots
- 1 celery stalk, chopped
- salt and freshly ground black pepper to taste
- 2 tablespoons chopped Italian parsley
small saucepan, dutch oven or large saucepan, blender
Stock: In the blender, add rough chopped carrots, celery and green beans, spices, 2 cups of water and blend until smooth. Add to dutch oven or saucepan.
Add chicken breasts and 2 additional cups of water to the saucepan. Bring to a low boil, stirring constantly, reduce heat to medium and cover. Cook for 15-20 minutes until the chicken is cooked through. Remove the chicken to a plate to cool. Add diced carrots, celery, salt and pepper to the liquid and cover. Cook until vegetables are tender crisp.
While the chicken is cooking, melt butter in the saucepan, add onions and garlic, and sauté until the onions are translucent. Whisk in flour and cook about 2 minutes or more. Turn the heat up to medium-high, slowly stir in milk and bring to a low boil, whisking until thickened. Reduce heat to low. Cover and let simmer, stirring occasionally.
While the vegetables are cooking, shred the chicken. The easiest way to do this is to use two forks and pull across the grain of the meat in different directions. You can then use your fingers to break apart any large pieces.
Once the vegetables are tender crisp, whisk in the white sauce and then stir in the chicken. Cook an additional 10 minutes. Serve with parsley garnish.
Makes about 6 cups.
Years ago we used to frequent a Chinese restaurant where I almost always ordered their “Kung Pao Triple Delight” – a Kung Pao chicken dish that also included shrimp and pork. The triple delight referred to the three kinds of meats. This was the place (and the dish) where I learned there could be a huge difference between ordering extra peppers and extra hot. The waitress was kept busy refilling this red faced and sweaty (and stubborn!) patron’s glass with ice water.
The double delight in the post title reflects the shrimp and chicken in the dish. I do have a little heat in this one via a dollop of chili garlic paste in the sauce and a couple of jalapenos with the veggies but not so much that Mrs J noticed enough to mention. The chicken was dredged in corn starch and then fried in oil and set aside until the dish came together in the wok after the veggies had cooked down for a few minutes. The noodles were pre-cooked and oiled to keep them from sticking together. The chicken, noodles, and shrimp were all combined with the veggies and the sauce to warm them all for the platter.