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Grilled Chicken Sausage Kabobs with Farro Risotto

Grilled Chicken Sausage Kabobs with Farro Risotto
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Servings
4
Servings
4
Grilled Chicken Sausage Kabobs with Farro Risotto
Print Recipe
Servings
4
Servings
4
Ingredients
Sausage Kabobs
Farro Risotto
Servings:
Instructions
Chicken Kabobs
  1. Combine the zucchini, whole tomatoes, onions, and whole mushrooms in a large container. You can use a skewer to create a "pilot hole" in the vegetables. This may help the marinade to penetrate more as well as make skewering easier later.
  2. In a jar with a tight fitting lid, combine the oil, vinegar, garlic, chili flakes, herbs, and salt. Cover tightly and shake to completely blend.
  3. Pour the dressing over the vegetables. Toss to coat and store covered in the refrigerator for at least 4 hours and as long as overnight.
  4. When you are ready to assemble the kabobs, slice the sausage into 1 inch chunks. Remove the vegetables from the marinade with a slotted spoon. Save the dressing to baste with later.
  5. Skewer the sausage and vegetables in random order. (Don't worry about a pattern unless that's your thing).
  6. Heat the grill to high ( or as high as it will go) and lightly coat with grill spray. Place the skewers on the grill and brush with the reserved dressing.
  7. Continue to grill, turn, and baste until everything is beginning to brown. This will take 15 - 20 minutes depending on the heat of your grill.
  8. Remove the kabobs from the grill and carefully slide the meat and veggies off the skewer.
Farro Risotto
  1. Heat the olive oil in a large fry pan, swirling to coat the bottom. Add the farro and cook for 5 minutes or so until it begins to brown. Add the garlic and cook another minute or so.
  2. Add the vermouth (or dry white wine) and cook for 2 - 3 minutes. Most of the wine should evaporate.
  3. Add the spinach and about 1 cup of the stock. Allow to simmer, stirring frequently until most of the stock has been absorbed.
  4. Add the red pepper and another cup of stock. Continue the simmering process allowing the stock to be absorbed.
  5. Give the farro a taste at this point. If you like the texture, it's done. If you like it softer, add a little more stock and continue to cook until the texture makes you happy.
  6. Season with salt and pepper to your taste and serve it with the kabobs.
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Apple Cabbage Slaw with Honey Mustard Dressing and Walnuts

DIGITAL CAMERAThis is the palette of flavors that created this delicious salad. It is the essence of Fall with crisp apples and salty sweet walnuts. Try it with roast pork or chicken. It could even bump cranberries off your Thanksgiving table.

 

 

 

 

Apple Cabbage Slaw with Honey Mustard Dressing and Walnuts
Print Recipe
A long name, but the time to say it and make it are worth it. This is the perfect fall salad. I've made a "light" version, but you can use regular mayo for the dressing and butter to candy the walnuts...I won't tell.
Servings
4
Servings
4
Apple Cabbage Slaw with Honey Mustard Dressing and Walnuts
Print Recipe
A long name, but the time to say it and make it are worth it. This is the perfect fall salad. I've made a "light" version, but you can use regular mayo for the dressing and butter to candy the walnuts...I won't tell.
Servings
4
Servings
4
Ingredients
Servings:
Instructions
  1. Once the onions are sliced, put them into a large bowl. Add about a tablespoon of the vinegar and toss to coat them. Allow to sit for 10 minutes or so.
  2. Add the sliced apples to the bowl and sprinkle a bit more of the vinegar over them. Toss to combine with the onions and let sit 5 minutes more.
  3. Add the cabbage and the kosher salt to the bowl and toss to mix everything well. Set aside while you prepare the dressing.
  4. In a jar with a tight fitting lid, combine the mayonnaise, honey, remaining vinegar and mustard. Shake well. Taste the dressing. If you like more sweetness add a packet or two of stevia. You could add more honey or agave if you prefer.
  5. Pour the dressing over the salad ingredients and toss to coat everything. Cover and refrigerate for several hours.
  6. Heat a small fry pan over medium heat. Coat the pan generously with the butter cooking spray. Add the walnuts to the pan and sprinkle the brown sugar, cinnamon and sea salt over them. Toss to coat the walnuts. Cook for 5 minutes or so stirring often to prevent burning. Remove from heat and allow to cool. Set aside until ready to serve the salad.
  7. At serving time, toss the salad and taste for seasoning. It's not to late to add a little salt or sweet. When it tastes wonderful, sprinkle the walnuts over the top and serve. This is wonderful with any pork dish, like bacon wrapped pork tenderloin.
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Cucumber and Grape Tomato Salsa

Cucumber and Grape Tomato Salsa
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This is a unique and refreshing take on salsa. Baby cucumbers are sweet and crunchy with edible seeds and peel. The grape tomatoes are a perfect companion and the little slices are really pretty. Serve it as a salad or as an appetizer with chips.
Servings
4
Servings
4
Cucumber and Grape Tomato Salsa
Print Recipe
This is a unique and refreshing take on salsa. Baby cucumbers are sweet and crunchy with edible seeds and peel. The grape tomatoes are a perfect companion and the little slices are really pretty. Serve it as a salad or as an appetizer with chips.
Servings
4
Servings
4
Ingredients
Servings:
Instructions
  1. Peel three of the cucumbers and leave the skin on the fourth. Quarter lengthwise and slice into little pie shapes. You can peel all the cucumbers or leave the skin on more if you want.
  2. Slice the grape tomatoes crosswise to create little rounds. Put the tomatoes and cucumber slices in a medium bowl.
  3. Add the chopped onion and jalapeno, the minced garlic, and the cilantro and toss together. Sprinkle with the salt and toss once again.
  4. Squeeze all of the juice out of the lime. Use a reamer to get every last bit. If you are using the agave, add it now. Mix everything together, cover and refrigerate for several hours.
  5. This is a wonderful salad, but it is also a different kind of salsa to serve with chips.
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