Over the years, I tried different marinades for the flank steak depending on what mood I was in and what was in the kitchen. For this one, though, I tried to be deliberate and make something with a middle-eastern flair. I marinated the steak over night in red wine vinegar, lemon juice, allspice, oregano, cinnamon, nutmeg fresh parsley and garlic, and then quickly grilled it to perfection. It was very tender and juicy. I served it on the top of the chickpeas and sun-dried tomatoes salad, which were a perfect addition to this meal. This simple marinade is sure to become your go-to for grilling. Hope you use it the next time your grill!
I remember my father used to spend hours to digging out dandelions by the root and I always thought of them as one of the most ‘annoying’ weeds that find a way to spread in your yard. Then I came across them in the grocery story and decided it was time to experiment with different ways to prepare and use them. Dandelion greens are the most nutritious leafy vegetable that you can buy, slightly bitter and earthy. Cultivated dandelion greens from the store are less bitter than the wild ones, but in both cases taste great when properly prepared. Blanching them first for few minutes will help to get rid of some of the bitterness. Pairing them with salty Parmesan cheese, nuts and red wine vinegar will compliment the taste. Divide any pesto leftovers into portions and keep in on hand in the freezer. I served these chicken skewers with wild rice and a side of garden salad. This pesto is also great with pasta, scramble eggs or flat bread.
When we lived in India, we traveled throughout Asia quite frequently and were able to taste and experience the cuisines of many different countries from China to Sri Lanka. Since we have been back, I have been looking for ways to combine these tastes to create something new. Continue reading
My husband just came back from Shanghai on another trip to China. He goes so many times that we have a ritual upon his return. After a few weeks of Chinese food, I try to make home something overtly western. This time, I decided to make lamb rib chops. Nothing says welcome back to the west like lamb.
I used lamb ribs, because they are the absolute most tasty cuts to make chops. I marinaded them for 24 hours and then grilled it to perfection. I marinaded the meat in lemon and orange juice, yogurt, onions, garlic and fresh rosemary. These the best when marinaded for at least 24 hours and up to 2 days before grilling. The lamb ribs chops are cooked just long enough to be seared on the outside and juicy inside. This was the best lamb ribs chops I ever had. Tender, juicy and packed with flavors!
I made this delicious brussels sprouts salad to go alongside a grilled flank steak few nights ago and we devoured it. Yummy, crunchy brussels sprouts make the perfect side dish to burgers or meats. Brussels Sprouts is one of those vegetables, people either love or hate. We love brussels sprouts and I always looking for new recipes. The trick to delicious brussels sprouts is to leave them a bit crunchy and add great flavors. This recipe combines brussels sprouts that are cooked until golden brown and crisp, then tossed with a touch of balsamic vinegar, honey, bacon and almonds. Well, what about steak? Flank steak is marinated in a flavorful blend of soy sauce, Worcestershire sauce, chili powder, ground cumin, garlic and brown sugar and then grilled to perfection. This is one of my favorite steak marinades this summer! What’s yours? Continue reading
We have been grilling this whole weekend. We had hamburgers topped with blue cheese on Friday, pineapple BBQ chicken on Saturday and grilled shrimp with tzatziki, spinach, and feta on Sunday. Have you ever tried grilling the whole chicken? If not, I would really recommend to try! It’s easily the tastiest chicken I’ve ever made. It stayed completely moist and tender and had a smokey flavor from the grill. The Pineapple BBQ sauce was out of this world, sweet, tangy and just slightly spicy. We ate it with grilled corn and it was seriously just awesome. This list of the ingredients are quite long but it’s actually a very easy recipe. While the grill is getting hot, butterfly the chicken. Here’s the step-by-step instructions on how to butterfly the chicken. While the chicken is grilling, prepare the BBQ sauce. First, I grilled the pineapple for few minutes to add a smokey flavor to the sauce. Then I finished the sauce on the stove. You can use any leftovers of the BBQ sauce for BBQ wings or chicken quesadilla that I will be posting shortly. Continue reading
Let me start by saying that this is my favorite turkey burgers so far! These turkey burgers get their flavor from chipotle chili in adobe sauce which add smoky and spicy excitement to these juicy burgers. The crunchy corn slaw is made with grilled corn and red cabbage and provides a contrast of textures to make these burgers a blast to eat. And the flavors are unreal, too. Crunch from the cabbage, tanginess from the lime, sweetness from the agave nectar and the sweet smokey grilled flavor from the corn. They were incredibly tasty, juicy, spicy, sweet, smoky, and tangy, just packed with so many incredible flavors! To me this is the perfect BBQ summertime recipe!
My sister-in-law, Debra, introduced me to turkey burgers. I was a little skeptical first but they were seriously tasty. Don’t get me wrong, I love a good beef burger but turkey burgers can be a delicious switch of pace, and it is also much leaner than red meat, with just half the amount of saturated fat. It quickly became on of my favorite burgers to gill; ground turkey, yellow bell peppers and feta cheese.
Couple of weeks ago I came across Herb-Filled Turkey Burgers with Cheddar Cheese on Serious Eats and thought it would be interesting to combine my sister’s recipe with the one on Serious Eats, with my own twist, of course. The combination of herbs really play well together, a little bit of onion and garlic, some feta cheese and the result is exquisite. Don’t let these turkey burgers fool you, they are juicy and packed with flavor.
Aromatic but subtle blend of South American coffee and Mexican chilies which create a perfect mix of familiar yet exotic taste. Can be served as a steak complimented with grilled vegetables or as the centerpiece for Latin American dishes or salads. The coffee enhances the rich taste of beef and leave your taste buds wanting more. Keep the leftover rub in an airtight container at room temperature for up to 2 months.