Smoked Chicken Legs

Bacon Cheeseburger Dumplings

Guam Style Chicken with Red Rice

Lobster Tater Tots

Soy Sauce-Grilled Shrimp with Spinach Salad

Soy Sauce-Grilled Shrimp with Spinach Salad

prep 45 min ∙ cook 20 min ∙ makes 4 servings ∙ difficulty Intermediate ∙ source Foodnetwork.com

INGREDIENTS

Base:

            ⅛ cup soy sauce

            1 lime, juiced

            1 teaspoon honey

            1 -inch piece fresh ginger, finely grated

            2 cloves garlic, finely chopped

            ⅛ cup canola oil, plus more for brushing

            For Soy Sauce-Grilled Shrimp with Spinach Salad:

            12 ounces large (21-24) shrimp, peeled, tail-on, and deveined

            Kosher salt and freshly ground black pepper

Spinach Salad:

            1/4 cup rice vinegar

            2 tablespoons soy sauce

            2 tablespoons canola oil

            1 tablespoon toasted sesame oil

            2 green onions, thinly sliced

            1/4 cup chopped fresh cilantro leaves

            8 ounces baby spinach

            1/2 cup chopped salted peanuts

DIRECTIONS

Whisk the soy, lime juice, honey, ginger, garlic and canola oil in a medium bowl until combined. Transfer half to a food processor fitted with the blade attachment and set aside. Add the shrimp to the marinade in the bowl and toss to coat. Cover and refrigerate for 15 minutes.

While the shrimp marinates, whisk together the rice vinegar, soy sauce, canola and sesame oils, scallion and cilantro in a small bowl.

Heat the grill to high. Remove the shrimp from the marinade, brush with canola oil, and season with salt and pepper. Skewer the shrimp and grill for 2 to 3 minutes per side, until just cooked through.

Toss the spinach with some of the vinaigrette and mound in the center of a serving platter. Arrange shrimp around spinach and spoon over more of the dressing. Scatter the peanuts over the salad and shrimp.

Chipotle Chili & Lime Chicken Wings and Prawns with Chorizo, Garlc & Thyme

Here's two recipes for Super Bowl weekend or any weekend!

Salmon with Thyme

Cooking on Sunday to have good, healthy food for the week.  I'm not sure what kind of meals this will turn into this coming week, but I have some good ideas.  Tacos, a nice piece with fresh vegetables, maybe with pasta, I could see it with wild rice.  Who know but the eating will be good.

I cook fish in the oven on bake or broil with a aluminum foil lined cookie sheet so I don't have to wash anything.  Easy clean-up.  When I grill it out doors, no worries.

Homemade Pesto – Basil & Spinach

Homemade Pesto – Basil & Spinach

I use basil and spinach leaves in mine with walnuts, pine nuts, a fresh block of Parmesan-Reggiano cut up into chunks, 3-6 cloves of garlic, kosher salt and fresh course ground black pepper to taste and a good olive oil.  Everything is done by sight and taste.

I place the spinach and basil leaves in the food processor, then layer on the nuts, garlic and chunks of cheese along with some of the kosher salt and pepper.  I press pulse a few times until everything has a course chop on it.  Then I start to add in the olive oil.  If needed I add additional salt and pepper to taste.

When done I place some of the pesto mixture in a few small mason jars and drizzle on some olive oil to keep it fresh and air tight.  One jar goes into the refrigerator and the others go into the freezer.

It’s great for spreading on bread to make a toasted cheese sandwich with fresh spinach leaves, for a dip, on pasta, on Naan bread, for a pizza sauce or any thing else you can think of.

Home Made - Sweet Potato Dog Chews / Treats / Jerky

Home Made - Sweet Potato Dog Chews / Treats / Jerky

Call them what you will, chews, treats or jerky, they are all edible and you dog will love when you make them at home.  And the fiber and protein in sweet potatoes is good for them.  You can make these in the oven or by using a dehydrator.

Oven method –

• To get started purchase two nice long, as straight as you can find, fresh sweet potatoes.  This will make a nice sized batch to test out your skills.

• Preheat oven to 250˚

• Line a large baking sheet with parchment paper.

• Wash and scrub them clean, then dry them.  Make sure there is no mold on them.

• Cut off one side of the sweet potato lengthwise, as close to the edge as possible.  This will make a nice flat side to place downward for stable slicing.  Cut the sweet potatoes into slices about 1/4 “ to 1/3” thick.

• Place them on the prepared baking sheet.

• Bake for about 3 hours, turning halfway through.   This will make them chewy and if you want more crunch add about 20-30 minutes.

• Cool completely on a wire rack.

• They should store in your refrigerator in a zipper bag for about 3 weeks, if they last that long.  They can be kept frozen for about 4 months.

Dehydrator method -

• To get started purchase two nice long, as straight as you can find, fresh sweet potatoes.  This will make a nice sized batch to test out your skills.

• Wash and scrub them clean, then dry them.  Make sure there is no mold on them.

• Cut off one side of the sweet potato lengthwise, as close to the edge as possible.  This will make a nice flat side to place downward for stable slicing.   

• Follow your dehydrators instructions for spacing.

• Dehydrate at a setting of about 145-155 until done.  Drying should take about 6-8 hours for a chewy texture.  For a crunchier texture dry out longer.

Big dogs will love these as is, but for small dogs you might want to tear them into smaller pieces after they are dried out.

Adapted from many recipes/articles I have read and recipes tried using both methods.

© 2014 Gregory Jevyak