Chicken Souvlaki Pitas

Chicken Souvlaki Pitas

If - and that is a capital I capital F if - I am really organized in the morning, my dinner prep starts before I leave for work to cook for another family.  But if the stars and moons align during my morning routine, I can chop a few vegetables, slice some chicken breasts or mix up a marinade to make dinner time a little less hurried.

Chicken Souvlaki Pitas were on my menu for Monday night's dinner.  Lemon and oregano marinated chicken was grilled and tucked into pitas along with chopped lettuce, tomatoes, and cucumbers and drizzled with a Greek yogurt dressing.  I managed to mix up the marinade in the morning so the chicken could benefit from a long soak.  Even if your chicken marinates for as little as 30 minutes just before grilling, it will still have have loads of flavor.

This is one of those meals that can be tailored to the quirky flavor preferences of your family.  Your "No Thank You Boy" can eat just the chicken.  The starving softball player will eat two loaded pitas with all that is offered.  And The Husband that is working late will have a dinner that tastes like it was just made after a quick reheat of the grilled lemon chicken in the microwave.

And if you can manage to grill up a couple extra chicken breasts and chop some additional vegetables, you will have tomorrow's lunch waiting in the refrigerator in the morning.  It will be a lunch your co-workers will envy.


Chicken Souvlaki Pitas

adapted from this recipe in the March 2011 issue of  Cooking Light magazine

makes 8 half pita sandwiches

1 (6 ounce) container plain Greek yogurt
1/4 cup shredded cucumber
1/4 cup lemon juice, divided
1/4 teaspoon garlic salt
1/4 cup olive oil
1 teaspoon oregano
1/4 teaspoon salt
1/4 teaspoon pepper
1 1/2 pounds chicken breasts, boneless and skinless and sliced into thin fillets
4 (6-inch) pitas, cut in half
shredded lettuce
chopped cherry tomatoes
thinly sliced cucumber
thinly sliced red onion

In a small bowl, combine the yogurt, cucumber, 1 tablespoon lemon juice, and garlic salt.  Set aside.

In a large resealable bag, combine the remaining lemon juice, olive oil, oregano, salt, and pepper.  Add the chicken and seal bag.  Make sure the marinade covers all the chicken.  Marinate the chicken in the refrigerator for 30 minutes up to overnight.

Heat a grill pan to medium high heat.  Remove the chicken from the marinade and grill for about 2 minutes per side or until the chicken is just cooked through.  Remove chicken to a plate and cover with foil.

To serve, open one of the pita halves and fill with some of the lettuce, tomatoes, cucumbers, and red onions.  Slice the chicken in thin pieces and add some to the pita.  Drizzle with the cucumber sauce and serve.  Fill the remaining pitas in the same manner.

Beef Tenderloin Bites with Spicy Chile Jelly

Beef Tenderloin Bites with Chile Jam

I got flack from my brother-in-law the cattleman for my Meatless Monday post on Facebook that I was making a meatless spinach lasagna for dinner.  In honor of him and his cattle at Golden Oaks Beef, I present the recipe for Beef Tenderloin Bites with Spicy Chile Jelly.

I prepared this entree for a personal chef client this week.  Cubed beef tenderloin is marinated in spicy Asian chili and soy sauces then quickly cooked and tossed with red pepper jelly.  The dish contains the flavor combination of spicy, sweet and salty which is definitely a tasty one. 

With the short marinating time and less than 5 minutes to cook, dinner will be ready in no time at all.  Add a side of rice combined with steamed carrots and peas and it is time to eat.

Enjoy!

Beef Tenderloin Bites with Spicy Pepper Jelly

adapted from this recipe.  Included in this dish are a couple items that you probably do not keep in your pantry but, they are widely available in the specialty food aisle of most grocery stores.  Links are included to the brands that I used in making this dish.

serves 4

3 tablespoons chili garlic sauce
2 tablespoons soy sauce or tamari
2 teaspoons cornstarch
2 tablespoons peanut oil, divided
1 1/2 lbs beef tenderloin, cut in 1-inch cubes (can substitute sirloin or strip steak also)
3 tablespoons spicy red pepper jelly
4 cups cooked rice, kept warm
3 scallions, thinly sliced

Combine chili garlic sauce, soy sauce, cornstarch, and 1 tablespoon of the oil in a resealable bag and mix until thoroughly combined. Add cubed meat and toss to coat. Marinate for 30 minutes at room temperature or up to 4 hours in the refrigerator.

When ready to cook, heat 1 tablespoon of the remaining oil in a large nonstick frying pan or wok over medium-high heat. When oil shimmers, add the meat and cook until brown and caramelized on all sides, about 3 minutes for medium rare.  Add the pepper jelly and toss to coat.  Remove from pan and serve over rice and sprinkled with the scallions.

Note - this is a favorite recipe of my personal chef clients.  The dish can be made in advance and reheated when ready to serve.  After preparing the dish, cool completely and package for the refrigerator.  I like to package my prepared meals in these Pyrex dishesthat come with lids.  When ready to serve, remove lid and cover with paper towel to prevent splatters in your microwave.  Heat at 70% power for 30 second intervals, stirring to distribute the heat, until the meat is just heated through.  You want to only reheat the meal, not cook it so using the 70% power is important.  Remove from microwave and stir and serve.

Thanks to my personal chef friend Sandy Hall  for suggesting the recipe.

Brown Sugar and Dijon Glazed Corned Beef and Cabbage with Red Potatoes

A traditional Irish dinner

As someone who is constantly testing, tweaking, and altering recipes, Brown Sugar and Dijon Glazed Corned Beef and Cabbage is one recipe that I dare not change.  The Irish Husband requests that his homeland's meal not be tampered with.  Not that his homeland is Ireland; he is actually from the suburbs of Chicago.  But he is Irish all the same.

I typically thought that the traditional Irish dinner of boiled corned beef, cabbage, red potatoes, and carrots lacked flavor.  Over the last 20 years, my recipe has evolved, and I inject flavor by adding sauerkraut to the simmering corned beef and adding a sweet and spicy glaze on top.  With the addition of a loaf of Spotted Dog, dinner is complete.

And there are usually leftovers which make The Irish Husband very, very happy.

Brown Sugar and Dijon Glazed Corned Beef and Cabbage with Red Potatoes

Brown Sugar and Dijon Glazed Corned Beef and Cabbage with Red Potatoes

serves 5 with leftovers

4 lbs corned beef
1 (28 ounce) can sauerkraut
1 1/2 pounds small red potatoes
1 pound green cabbage, cut into 5 wedges
6 carrots, peeled and cut in 2 inch pieces
1/3 cup brown sugar
3 tablespoons Dijon mustard

Place corned beef, fat side up in a large stock pot and cover with water.  Add the pickling spices if they were included with the corned beef and sauerkraut. Cover and simmer over low heat until beef is tender when pierced with a fork about 31/2 hours.  Add the potatoes, cabbage, and carrots and continue simmering for an additional 45 minutes.

Preheat oven to 425 degrees.  Line a baking sheet with foil and place the cooked corned beef fat side up.  Leave the vegetables in the pot while the corned beef is in the oven.

In a small bowl, combine the Dijon mustard and brown sugar.  Spread the mixture over the top and sides of the corned beef.  Bake in oven for 15 - 20 minutes, or until the the sauce begins to caramelize. Remove from the oven, cover, and let rest for 5 minutes.

Transfer the corned beef to a cutting board and slice against the grain.  Place on a platter and surround with the potatoes, cabbage, and carrots.

Chicken and Herb Stuffing Bake



Chicken and Stuffing Bake

 I love a good casserole.

A one-dish meal that is soul-satisfying and stick-to-your-ribs.

Even though there have been glimpses of Spring, Winter is not quite ready to let go of its grip on northern New Jersey.  With temperatures still dipping into the 30s at night and on some days, Chicken and Herb Stuffing Bake is a comforting dinner at the end of a long day.

Thumbs up from The Husband, My Oldest and Middle One.  They are suckers for a gravy-filled dish reminiscent of Thanksgiving dinner.  No Thank You Boy could do without the gravy and stuffing (2/3 of the dish).  With a side of steamed green beans, (a vegetable on No Thank You Boy's approved list and one he will eat more than his typical "no thank you" bite) dinner is complete.

Hopefully the weather will be warming up and the daffodils will be poking their heads out.  Then casseroles will be a distant memory until next Fall.  Until then, Chicken and Herb Stuffing Bake will be a welcome dinner at our kitchen table.

Chicken and Herb Stuffing Bake

serves 4 generously

4 tablespoons butter
2 cups crimini or button mushrooms, sliced
2 garlic cloves, chopped
1/2 medium onion, chopped
2 tablespoons flour
2 cups milk
1 cup water
2 chicken bouillon cubes
1/2 teaspoon sage
salt and pepper to taste
4 chicken breasts, boneless, skinless
1/2 package (14 ounces) herb stuffing cubes

Preheat oven to 350 degrees.

In a large saute pan over medium high heat, melt butter and add the mushrooms, garlic and onion.  Saute for 8 - 10 minutes or until the mushrooms are softened and the onions are just beginning to brown.  Stir in the flour and cook for a minute or so.  Slowly pour in the milk and water and add the bouillon cubes and sage.  Continue stirring so the sauce does not have any lumps and the bouillon cubes dissolve.  Cook the sauce for 4 - 5 minutes or until slightly thickened.  Season to taste with salt and pepper.

In a 2 quart baking dish, place the chicken breasts and pour the sauce over.  Top with the stuffing cubes and press down gently.  Bake for 50 - 60 minutes or until the chicken has an internal temperature of about 165 degrees.  Remove from oven and let sit for 5 minutes before serving.

Sweet and Sour Pork with Snow Peas and Carrots

Sweet and Sour Pork Tenderloin with Snow Peas and Carrots

I loving getting mail and anxiously await the next magazine that arrives in my mailbox. Even with the endless supply of recipe websites and food blogs, I still prefer to thumb through a glossy magazine loaded with recipes, cooking tips and new product suggestions. 

I received a subscription to Food Network Magazine this past Christmas and picked out several recipes to try from the January/February 2011 issue.  The first recipe I prepared was for Sweet and Sour Pork Tenderloin with Snow Peas and Carrots.

It met many of my dinner requirements. 

1.  a fast prep time - about 25 minutes
2.  most ingredients I have on hand and I only need to pick up a few items from the store
3.  it is a cuisine I know my family loves - Asian
4.  it is a one-pan dish loaded with vegetables
5.  if there are any leftovers, the dish will reheat well

Not only was the entree beautiful to look at, it was delicious.  The meat remains tender and the vegetables are slightly crisp.  This variation of sweet and sour pork is a far cry from the sticky sweet version with deep fried pork from your local Chinese take out restaurant.

We have a winner!

Sweet and Sour Pork Tenderloin with Snow Peas and Carrots

adapted for this recipe from the January/February 2011 Food Network Magazine

serves 4

1 pound pork tenderloin, cut into 1/2-inch pieces

2 1/2 tablespoons balsamic vinegar
kosher salt
2 teaspoons low-sodium soy sauce or tamari
1 tablespoon cornstarch
3 tablespoons ketchup
3 tablespoons sugar, plus a pinch
3 tablespoons peanut or vegetable oil
3 cloves garlic, minced
2 cups of mushrooms, sliced
1 red pepper, cut in matchstick size pieces
2 carrots, thinly sliced
3 scallions, cut into 1/2-inch pieces
3 cups snow peas, cut in half
4 cups of cooked rice, kept warm

Toss the pork with 1/2 tablespoon vinegar and a pinch of salt in a bowl. Mix the remaining 2 tablespoons vinegar, the soy sauce, cornstarch, ketchup, 3 tablespoons sugar, 1/3 cup water and 1/2 teaspoon salt in another bowl.


Heat 2 tablespoons peanut oil in a large skillet or wok over high heat. Add the pork and slowly stir until it turns mostly opaque, about 2 minutes. Remove the pork with a slotted spoon and transfer to a plate. Discard the oil and wipe out the skillet.

Heat the remaining 1 tablespoon peanut oil in the skillet, then stir-fry the garlic with a pinch each of salt and sugar, 15 seconds. Add the mushrooms and red pepper and stir fry for 4 - 5 minutes.  Add the carrots and scallions and stir-fry until crisp-tender, 2 minutes. (Add a little water if the garlic starts to stick to the skillet.) Add the pork, snow peas and soy sauce mixture; stir until the pork is cooked through and the sauce is thickened, about 3 minutes.

Serve pork and vegetables over warm rice.