Tuesday, September 23, 2014

Grilled Citrus-Mustard Chicken

Oh, this is such a wonderful combination of flavor.  It's sweet, it's tangy, it's perfect!  Enjoy!
-1/2 cup packed brown sugar
-1/3 cup vegetable oil
-1/4 cup spicy brown mustard
-1/4 cup apple cider vinegar
-2 cloves garlic, minced
-1 lemon, juiced
-1 small lime, juiced
-1 1/2 tsp salt
-4 chicken thighs, bone-in, skin-on (or off, if you prefer)
In a large resealable bag, mix the sugar, oil, mustard, vinegar, garlic, the lemon and lime juices, and salt.  Mix very well.  Add the chicken and coat everywhere.  Refrigerate and let it marinate for 8-12 hours, turning the chicken once in a while.
Coat the grill with some cooking spray, then turn it on on low heat.  Shake the marinade off the chicken, and place the thighs on the hot grill.  Cook until done.  Enjoy!

Monday, September 22, 2014

Watermelon-Jalapeno Salsa

Delicious, delicious, delicious!  I can't get enough of this!  It's sweet, refreshing, spicy; it's absolutely everything!  And it's versatile too!  You can eat it with chips or as a nice side to some grilled goodness.  Enjoy!
-4 cups chopped seedless watermelon
-1 yellow bell pepper, seeded and chopped
-2 green onions, finely chopped
-1 medium jalapeno, seeded and chopped (leave the seeds if you want it really spicy)
-2 Tbs lime juice
-1/2 tsp garlic powder
-1/4 tsp salt
Combine everything in a large bowl.  Mix well and serve.  Enjoy!

Friday, September 19, 2014

Orange Gelatin Salad with Pineapple and Buttermilk

This salad is very easy to put together and it tastes so wonderful and refreshing.  Although it's easy to put together, keep in mind that it takes about 8 hours to fully set plus the cooling time in between steps, so prepare it in advance. :)  It is well worth the wait!  It's absolutely delicious!  Enjoy!
-1 (20 oz) can crushed pineapple, undrained
-3 Tbs sugar
-2 (3 oz each) packages orange flavored gelatin
-2 cups buttermilk
-1 (8 oz) container frozen whipped topping, thawed
In a small saucepan, mix the pineapple with the juice and sugar.  Stir well and bring to a boil.  Remove from heat and stir in the gelatin.  Mix well and let it cool to room temperature.
Pour the buttermilk in large bowl.  Add the pineapple mixture and stir until well combined.  Stick in the fridge and let it sit for 1 hour, or until partially set.
Fold in the thawed whipped topping.  Mix very well, cover and refrigerate for 8 hours or until fully set.  Enjoy!

Wednesday, September 17, 2014

Romanian Fish Delight (Saramura de Peste)

We have some awesome friends who love fishing and shared their last catch with us.  Granted, you can buy whole fish at the grocery store, but it doesn't even compare in taste and texture with fresh fish.  As soon as I saw this beautiful trout, this dish popped in my mind.  Is a childhood favorite!  This is serious soul food!  Of course, you have to serve this with simple mamaliga to make it a truly authentic Romanian dish.
It is best if you have a griddle to cook the fish on.  I don't have one, so I just used a big skillet, which still did the job very well.  So, basically, the fish is cooked on a bed of sea salt, then quickly simmered in a broth of veggies.
Super easy and the taste will blow your mind!  Enjoy!
-2 whole fish (trout, carp, etc), cleaned, with scales still on
-2 cups sea salt
-6 cups water
-1 (14.5 oz) can petite diced tomatoes with zesty jalapenos
-1 red bell pepper, roughly chopped
-3 cloves garlic, chopped
Place a griddle or large skillet over medium-high heat.  Add 1 1/2 cups salt and let it heat for about 2 minutes.
Pat the fish dry and place on the heated salt in the skillet, like this:
Place the water in a large, but shallow skillet (like a wok).  Bring to a boil.
Meanwhile, after the fish cooked for about 6 minutes, flip it onto the other side, adding the rest of the sea salt under it.  It should look like this: 
Cook for 5 minutes on this other side.
While the fish is cooking on the second side, add the tomatoes with the juice, bell pepper and garlic to the boiling water.
Once the fish is done cooking, carefully, add it to the boiling water.  Cover with a lid and cook for 5 minutes.  Remove from the heat.
Scoop the fish onto a plate and, using a slotted spoon, scoop some of the veggies on top of the fish.  Serve with mamaliga.  Enjoy! YUM!

Monday, September 15, 2014

Slow Cooker Caponata

As I was cooking this in my slow cooker, the kids started to come home from school.  Every single one of them LOVED the smell of the caponata as they walked through the door.  They all asked me what was for dinner.  As I told them that it is this insanely delicious dish packed with veggies, they all went, "ewwwww!"  Silly kids!
But yes, caponata is an Italian dish full of veggies like eggplant, onion, peppers and others.  It is insanely delicious!  You can serve it as a side dish or as a dish of its own.  I served ours as is, with some French bread on the side.  Absolutely delicious!  Enjoy!
-1 medium eggplant (around 1 lb), peeled and cut into large chunks
-1 (14.5 oz) can petite diced tomatoes with zesty jalapenos, undrained
-1 medium onion, chopped
-1 red bell pepper, roughly chopped
-1/2 cup medium chunky salsa
-1/4 cup extra virgin olive oil
-2 Tbs capers, drained
-2 Tbs balsamic vinegar
-3 cloves garlic
-1 tsp dried oregano
-1/4 tsp salt
Place everything in the slow cooker.  Give it a good stir, cover and cook on low for 6 hours.
Serve and enjoy!


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