Kofta Kebobs

 Credit for this dish goes to Chef John at allrecipes.com

In this recipe Chef John shares what is one of his all-time favorite things to grill. This is perfect for those times when you want to take a break from grilling burgers, but you also kinda want a grilled burger, since this is basically a Mediterranean-style meatball on a stick. We all know "shish" gets more love, but "kofta" might be the best kebab. Serve over a tomato, onion, and cucumber salad with flatbread or pita and a lemony tahini dressing or homemade tsatziki.

Ingredients:

• 2 slices whole grain bread - toasted
• 1 medium yellow onion - diced
• 2/3 cup Italian parsley - chopped
• 8 cloves garlic - minced
• 1 lb ground beef
• 8 ounces ground lamb
• 2 ½ teaspoons kosher salt
• 1 tsp freshly ground black pepper
• 1 tsp ground allspice
• 1 tsp paprika
• 1/2 tsp ground cardamom
• 1/4 tsp ground nutmeg
• 1/4 tsp Aleppo pepper
• 4 tbsp water
• 8 bamboo skewers - soaked for at least 1 hour

  

Preparation:

Gather all ingredients. Cut toasted bread slice into thin strips on a cutting board; cut strips across into a small dice.

Place onion, parsley, and garlic on top of diced bread on the cutting board; chop until mixture resembles tabbouleh.

Season beef and lamb with kosher salt, black pepper, allspice, paprika, cardamom, nutmeg, and Aleppo pepper. Add onion mixture and water. Mix and mash with your hands until well combined. Wrap in plastic wrap or foil and refrigerate until chilled, at least 1 hour, up to overnight.

Remove meat from the refrigerator and roll 1/8 of the mixture into a ball using wet hands. Pierce in the middle with a bamboo skewer. Shape meat into a uniform log, about 6 inches long and 2 inches wide. Make a total of 8 kebobs.

Meanwhile, preheat your grill to medium high. Spray the grill with cooking spray to prevent sticking.

Place kebabs on the hot grill until browned and cooked through, about 12 minutes, turning every 3 minutes or so. An instant-read thermometer inserted into the center of a kebab should read at least 145 degrees F (63 degrees C).

Serve over a tomato, onion, and cucumber salad with flatbread or pita and a lemony tahini dressing or homemade tsatziki.

Blessed be... and happy cooking!

BBQ Lamb Chops with Mustard Shallot Sauce

BBQ lamb chops are always a winner at my house, regardless of the prep. LOL In this recipe I decided to try my hand at a mustard shallot sauce and honestly... it's not my thing for lamb. Others did enjoy it. The flavor pallet of the sauce overpowered my purist lamb palette that adores the simplicity of salt, pepper and garlic. It's a good sauce, though, and I think I will try it with some white fish or BBQ chicken. Give it a try and let me know what you think... Enjoy!

Ingredients:

• 2-4 shoulder blade lamb chops or your preferred cut, of course.
• 1-2 tablespoon olive oil
• salt & pepper to taste
• 2 medium shallots, thinly sliced
• 1/4 cup dry white wine
• 1/4 cup chicken stock or broth
• 2 tbsp Dijon mustard
• 1/2 tsp dried thyme

Preparation:

Heat your grill to about 380-400 degrees. Season lamb chops with salt & pepper both sides and grill for about 3 minutes per side. Adjust the time depending on your grill… only you know your grill for that perfect medium rare.

Add the oil and the shallots to a medium skillet and cook over moderate heat until softened, about 3 minutes. Add the wine and simmer until reduced by half, about 2 minutes. Add the stock and bring to a simmer. Remove the skillet from the heat. Stir in the Dijon mustard and the thyme. Season the sauce with salt and pepper.

Divide sauce evenly on the chops and serve with whole grain wild rice and a vegetable of choice.

Blessed be… and happy cooking!

Slow Cooker Short Ribs & Mushrooms

Short Ribs are a perfect protein for slow cooking. Combined with a collection of earthy ingredients they are sure to make your diners smile. I put this recipe together years ago before I was diabetic, so yes... there are potatoes. Fear not, though, diabetic friends... the pearled barley option is equally delectable with the savory brown gravy. Enjoy!!!

Ingredients:

• 2- 3 lbs short ribs
• 2 tbsp avocado oil
• Small bag of yellow potatoes – alternately 1 cup pearl barley with beef or vegetable stock for diabetic cooks
• 10 oz baby portobello mushrooms – halved or quartered by size
• 6-8 carrots depending on size – scrubbed and cut into manageable lengths
• 1 lge yellow onion – cut up
• 2 cloves garlic - minced
• 1/2 cup Marsala
• 2 10.5 oz cans unsalted cream of mushroom soup
• 1 tsp table salt
• fresh ground black pepper to taste
• 1 handful Italian parsley - chopped

Preparation:

Heat oil in Dutch Oven or large skillet and sear short ribs on all sides. Place seared meat in bottom of slow cooker. Set heat to low.

Add onion and garlic to Dutch Oven and toss over medium heat until onions are separated. Add Marsala and mushrooms, mix gently. Add cream of mushroom soup, salt & pepper along with parsley and stir occasionally until all ingredients are mixed and lukewarm. Use care to not break mushrooms.

Layer carrots over short ribs and cover with mushroom mix. If using potatoes, lay them in a single layer on top. Cook for 6-7 hours on low.

If you’re making the diabetic version, start the pearled barley using beef or vegetable stock in a separate pot 45 minutes before you intend to serve dinner.

Add a green vegetable or a salad to round out this great dish.

Blessed be... and happy cooking!

Chef Michael's Sausage & Kale

A number of years ago I found that the winter doldrums needed a bit of color, so multi-colored cherry tomatoes and fresh kale were included in this sausage medley for a bit of bright color, making it a year-round fun dish! Enjoy!

Ingredients:

• 6-7 links sweet Italian sausage
• 3 tbsp olive oil
• 1 lge yellow onion
• 12 cherry tomatoes in assorted colors
• 2-3 generous handfuls fresh shredded kale (not too small)
• 1 15.5 oz can cannellini or small white beans - rinsed & drained
• Salt & fresh ground black pepper to taste

Preparation:

Boil sausage until fully cooked and set aside to cool. 

Cut up onion and saute in large Dutch oven until lightly browned.

Add kale and simmer down while tossing until somewhat wilted. 

Add in diced tomato and beans… toss gently until warmed through.

Cut sausage into diagonal slices and sear on both sides in frying pan.

Add to the mix and fold in until evenly hot.

Season with a bit of salt and black pepper to taste if needed.

Smile and enjoy the yummy goodness! 

Blessed be... and happy cooking!

Slow Cooker Mediterranean Chicken

This is one of those really simple dishes that is chock full of flavor simply by way of the ingredients themselves. You'll notice the only spices are a bit of salt and lemon pepper, allowing everything else to shine in its natural glory. Enjoy!

Ingredients:

• 1.75 - 2 lbs brined chicken breast
• 1 tbsp lemon pepper - I use FreshJax... great blend and the company donates meals to kids in need.
• 2 onions cut in quarters or eighths
• 6 cloves garlic diced
• 1/2 cup white wine (Not cooking wine - too much salt)
• 1 can whole tomatoes, drained and halved
• A handful of fresh basil leaves
• 2 tbsp olive oil, salt & pepper

    Brine:

• 4 cups water 
• 1tbsp salt
• 1 lemon

Preparation:

Brining the Chicken

Trim the breasts of fat and junk. Lay breast flat,

cut in half lengthwise and then cut halves into stew size chunks.

Mix 4 cups water with 1 tbsp regular salt and fresh squeezed juice from 1 lemon.

Add chicken to brine, stir a little so chicken pieces are in brine on all sides.

Refrigerate and let sit for 1 hour.

When time's up, pour chicken into a colander and give a quick rinse to remove most of the salt.

Gather the Slow Cooker Components

Place drained & rinsed chicken in large mixing bowl. Add olive oil and lemon pepper... mix. Heat a large skillet on medium high and sear the chicken on all sides. Spray the slow cooker with cooking spray and place chicken in bottom of pot.

Add wine, garlic and onions to skillet and stir/toss over medium heat until slightly browned.

Spread evenly over meat.

Cover with a layer of basil leaves and then tomatoes, cut side down.

Sprinkle with kosher salt as you see fit and cook on low for 5-6 hours.

Gently break up the tomatoes before serving and fold in carefully with the chicken.

Serve with fresh broccoli and quinoa or barley made with a chicken broth.

Blessed be... and happy cooking!