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Monday, July 4, 2016

Recipe Review from 6/27/16 and chicken update

Misfortune has struck this week!  Husband came home on Friday to white feathers on the porch.  Ominous.  Then he noticed white feathers on the porch roof...and the house roof.  Cue the dramatic music.  It didn't take much counting to realize he'd lost some chicklets to a hawk - 4 Chanticleer and 4 Rhode Island Reds.   Of course it had to be the expensive chicks.  Modifications are now in place over the hoop coop. 

Only two recipes to review this go around.  I went very simple in planning last week, falling back on even simpler meals. 

The Meal Plan:
Sun: leftovers from Saturday
Mon (bkgrp/Legion) packed supper
Tues: Slow cooked pulled BBQ pork, cornbread
Wed: leftovers
Thurs (yoga): leftovers
Fri:  Grilled pepper turkey sandwiches
Sat (L) leftovers grilled sandwiches  (S) Shish Tawook

Turkey and Pickled Pepper Grilled Cheese  (Fine Cooking, Issue 140)
This looked like a fun riff on grilled cheese sandwiches, and it was.  I did do several modifications/substitutions.  1) I used half the amount of cream cheese/jarlsberg cheese mixture as called for on each sandwich.  Ie, this is "supposed" to feed two, I stretched it out to feed four (well, two of us over two meals).   2) I used turkey on my sandwich, roast beef on the Husbands.  3) Honey mustard on my sandwich, spicy brown on the Husbands.  3) Banana peppers are more likely to get used in other dishes in our household, so I switched to those. 

I will note, the cream cheese/Jarlsberg cheese mixture really needs to be at room temp in order to mix it together and spread it on the bread.

Overall, a tasty sandwich perfect either alone or with a cup of soup.  Recommended!
photo from
  • 4 oz. cream cheese
  • 4 oz. Jarlsberg cheese, grated
  • 2 tsp. chopped fresh dill
  • 2 Tbs. unsalted butter, softened
  • 4 slices sandwich bread
  • 1 Tbs. spicy brown mustard
  • 3 oz. thinly sliced smoked turkey breast  (or roast beef)
  • 1/3 cup jarred sweet and hot jalapeño rings, drained
  • 1/3 cup jarred yellow banana peppers
In a medium bowl, mix both cheeses and the dill until blended.

Butter one side of two slices of bread, and place butter side down in a 12-inch nonstick skillet. Spread the mustard on top. Divide half of the cheese mixture between the two slices of bread. Divide the turkey and then the peppers between the two, then the remaining cheese. Butter the remaining two slices of bread and top the sandwich butter side up.

Cook over medium heat, pressing lightly on the sandwich, until deep golden brown, 2 to 4 minutes. Flip and cook until the other side is golden brown and the cheese has melted, another 3 to 4 minutes. Let cool briefly before slicing and serving.

Shish Tawook  (Whole Foods Co-op Flyer)  gluten free
First and foremost!  HALF THE MARINADE.   The amount below made way too much in my opinion, especially since it gets dumped down the drain.

If your grill will let you, I would say just toss everything right over the grate.  I hate futzing with skewers, food doesn't cook at the same rate, and they can be difficult to turn.  I did try my grill pan, but this makes suck a large amount that I wasn't getting the browning I wanted.  So, I scattered around my grill.  Worked much better (don't forget to grease your grill grate!).

Overall, this was just okay.  I was disappointed at how much marinade went down the drain, it wasn't as flavorful as I thought it would be, and it was a bit putzy.  But that's me and kebabs.  

1 cup Greek yogurt, non-fat
1/2 cup lemon juice
1/4 cup chopped fresh garlic (about 12 cloves)
1/3 cup olive oil
1/4 cup apple cider vinegar
2 tbsp tomato paste
1/2 tsp ground ginger
1/4 cup chopped fresh mint
1 tsp paprika
1/2 tsp cayenne pepper
2 lbs boneless, skinless chicken breast, cut into 2" cubes  (I used turkey breast)
1 red bell, seeded and cut into 2"squares
1 green bell, seeded and cut into 2"squares
1 small eggplant, [peeled] and cut into 1/4" slices
8 oz whole fresh mushrooms, rinsed and halved

In a medium-sized bowl, mix together the yogurt, lemon juice, garlic, olive oil, vinegar, tomato paste and spices.  Add the cubed chicken to the marinade and refrigerate for at least 4 hours or overnight.

Heat the grill to 375*.

Remove chicken from marinade and place on skewers, alternating with cubed peppers, eggplant slices and mushrooms.

Place kebabs on the grill and cook, covered for 10-12 minutes or until chicken is done and vegetables are tender, turning occasionally.  Let stand 5 minutes before serving.

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