What's in da Fridge - Mediterranean Grilled Chicken

Should have published this blog earlier!!!!!!!!

Found the video, wanted to give you the recipe.

Mediterranean Grilled Chicken Salad with Pita.

Okay, at the end of the day, some of the best food you can eat is found on the streets of cities like New York.

I happen to be a big fan of Shawarma, Hummus and Falafel.

Hence, I love making this dish. I could eat it almost everyday. Well, if you follow my blog, you already know I love Chicken. If it was not for beer, cheese and some other good things, like Cuban Meia-Noche sandwiches, I would be a slim, cute guy!!!!!!!

The ingredients needed are simple. You probably have them in your cabinet and fridge.

Chicken Breast
Salad (I like buying the already washed from the grocery store)
Vegetables
Onions
Green / Red Peppers
Paprika
Onion Salt
Cinnamon
Garlic Powder (or Paste)
Thyme
Lemon
Balsamic Vinegar
Smirnoff Vodka (Citrus, something Fruity)
Soy
Olive Oil

Make a wet rub with the Paprika, Onion Salt, Cinnamon, Garlic, Thyme, Salt and Pepper. Rub it over the Chicken Breast and let sit for at least a couple of hours.

Start your fire 15-20 minutes prior to cooking – I use Wood Charcoal. I happen to like the taste, plus I think it is from my time in South America. It is used in most of the Rodizios and Churrascarias.

Placed the marinated Chicken on the grill. Now slice your vegetables, take them coat them with Soy, Olive Oil, Black Pepper and Vinegar. Place them on the grill with the Lemons.

In the same pan that you marinated the Chicken, you want to add Balsamic Vinegar, Olive Oil, Vodka, Vinegar, Soy and Salt / Pepper. Take your Chicken Breast off the fire and dip in the solution.

After about 5 minutes, take the Lemons off the Grill and squeeze them into solution. Dip the chicken again. They are almost done. This solution will keep adding flavor while maintaining a moist Chicken Breast as they can easily dry out since we are not cooking with the bone or skin.

Now for the last 5 minutes of cooking, place the grilled vegetables into the solution, place the pan onto the grill. Cover and let sit. I would say 5 -10 minutes. This will do two things, create almost like a steam bath inside the grill, while allowing the sugars in the sauce to thicken it (it will be salad dressing).

Check, the breast should be done. Take them off. Let sit! Began slicing the vegetables. Plate the salad. Drizzle some of the sauce on top. Add sliced Chicken and Vegetables with a Pita.

You are ready to eat!!!

What's in da Fridge - Chicken Breast stuffed with Ricotta, Apples, Poblano

You know I like to make “quase – tapas” type food when I eat. We just finished placing the “Savory Tart…Mushroom Pie” in the oven. Found some other things in the Fridge and want to stuff this Chicken Breast.

Let’s look at the ingredients:

- Red Wine Vinegar (used to marinate the Chicken Breast – at least a couple of hours).
- Salt and Pepper
- One Apple
- Cilantro
- Poblano Pepper
- Olive Oil
- Green Onion
- Spices / Herb
o Oregano
o Cayenne Pepper
o Onion Powder
- Garlic
- Scallions
- Ricotta Cheese

In the Food Processor, place the chopped apples, garlic, cilantro, pepper, green onion and spices into a food processor. Adding the Olive Oil, create into a pesto consistency.

In a separate bowl, mix cheddar cheese (handful) and about 4 tablespoons of Ricotta Cheese. Add the Cilantro Mixture.

Take the Chicken Breast – slice in a pocket. Stuff it with the Ricotta Mixture. Place in a preheated oven – 325 degrees (Fahrenheit) for about 30 minutes. Take it out. Drizzle with a little Olive Oil – Cover with the remainder of the stuffing. 15-20 minutes longer.

You are now ready to eat.

What's in da Fridge - Mushroom Torta

So first off, I do not know what you would name this dish but I like it. It is perfect for What’s in da Fridge!!!

It is pretty easy to put together. I am basically taking an approach that is used all over Europe – find some stuff in the house and make a snack for the family.

Ingredients
- 2 Store bought 9” pie crust.
- 8 eggs (be prepared to separate the yolks and whites).
- ½ lb of Pastrami
- Mushrooms, we have Portobello and Button.
- One Red Onion
- 2 Carrots
- Ricotta Cheese
- Shredded American
- Spices and Herbs
o Basil
o Oregano
o Allspice
o Thyme
o Salt and Pepper (pinches)
- Baking Powder (2 pinches)

I happen to have a food processor so some of the stuff goes a little faster, but this is a quick dish.

Slice the following ingredients into thin strips – Pastrami, Potato, Carrots, Onion, Mushrooms. You need to let the Pastrami, Onions and Mushrooms “sweat” a little in a pan on the stove – no frying, just need to cook them up a little – the mushrooms have a lot of water, want to get some of them out. Take off the heat and let cool while you prepare the wet portion.

Separate Eggs Yolks and Whites in a bowl (or food processor) beat 8 egg yolks and 4 whites while adding the spices and herbs. In another bowl, beat the whites (till frothy but peaks are not required).

In large bowl, combine Eggs, Ricotta Cheese with the Pastrami, Onions and Mushrooms while adding the baking powder for thickening and to add a little rise. Take the pie pans, light coat them with olive oil and poke a few holes in them with a fork for air. Place the Potatoes and Carrots in the bottom and cover with the Egg / Cheese / Mushroom / Pastrami mixture. Cover with the Shredded American.

Now they are ready for the preheated oven (350 degrees – F) – you only need about 10-15 minutes.

They will be come golden brown. Take them out – let cool, slice and serve.

Enjoy!

Linguini alla Sorrentina - Paola

Ingredients (for 2 people):

- 1 pack of Linguini imported from Italy (Barilla or DeCecco)
- 5 medium-sized vine tomatoes or 7 small vine tomatoes
- 4 garlic cloves
- 5 miniature spanish white onions
- 1 1/2 fresh Mozarella di Buffalo imported from Italy
- Romano, Pecorino or Parmigiano Grated Cheese
- Salt
- Dry hot pepper
-Extra Virgin Olive Oil imported from Italy
- 1-2 leaves of Fresh Basil

Preparation:

Chop oinions in small pieces and slice each garlic cloves in 3-4 pieces. Simmer in the olive oil over high heat until garlic and oinions are about to become sligthly golden. Chop tomatoes in 4 and add to pan when garlic and oinions are slightly golden. Add salt and lower the heat to low. Add fresh basil.

Bring water to boil in a large pot with salt. Boil pasta until it is a bit less cooked than 'al dente'. Drain pasta. Place back in pot, add olive oil and hot pepper.

When sauce is ready, add to pasta. Slice mozzarella into small pieces and add to pasta so that it melts in the pasta. Add Pecorino, Romano or Parmigiano cheese to pasta and toss.

Pasta is ready to serve. More Parmigiano, Pecorino or Romano can be added according to taste.

Wall's Kitchen "Lasagna a Bolognesa w/ Spinach"

Hello Guys...ready for some more dishes....this one is very good as well.


Ingredients:

- Pre Made Lasagna Mass;
- Ground Meat;
- White Sauce (home made);
- Parmesan Cheese (a lot);
- Spinach;
- Onions;
- Garlic;
- Olive Oil;
- Salt and Pepper (as you like)

How to make the white sauce:

- 1 Liter of Milk;
- 2 Table spoons of Flour (Full)
- 2 Table Spoons of Butter;
- Salt;
- Nutmeg.

Get a pan and the butter, keep stirring till butter is melted and add the flour little by little and them add the milk as well little by little, but must be warm the milk and keep stirring till you see the sauce is thick.

Preparation:

Ok..let's go...on one pan you get the spinach and braise with little salt, pepper, olive oil, garlic and onions, them on other pan you will add the ground meat let it fry add salt, pepper, onions, garlic, olive oil and keep frying till gets cooked well and the water is dry.
Now get a glass or aluminum pan "broiler" use what you have and we will start the layers but thin;
First layer - White Sauce;
Second layer - Lasagna Mass;
Third Layer - White Sauce;
Fouth Layer - Ground Meat;
Fifth Layer - Parmesan Cheese;
Sixth Layer - Lasagna Mass;
Seventh Layer - White Sauce;
Eighth Layer - Spinach;
Nineth Layer - Parmesan Cheese;
Tenth Layer - Lasagna Mass
Eleventh Layer - Ground Meat; White Sauce and a lot of Cheese.

Put in the over far about 35 to 45 minutes on medium heat and it's done!!!!

LET'S EAT!!!!!!!
ENJOY IT!!!

Wall's Feijoada

Hello Guys...this is one damn good dish.....a must try if you never did!!!


Ingredients;

- Black Beans (of course);
- Smoked Pieces of Pork Meat (Ears, Feet, Ribs, Skin, etc);
- Smoked Sausage (Calabresa Style);
- Bacon;
- Onions;
- Garlic;
- Salt;
- Pepper;
- Olive Oil;
- 1 Tablet of Knorr "meat"
- Loro Leaves.

Preparation:

Get big tall pan and the beans w/ water let it cook 30 minutes medium heat and in another pan add the pork meat and let it boil and cook untill they get very soft more or less 30 to 45 minutes, then add them into the beans...in another pan fry the onions, garlic, knorr tablet, olive oil, bacon and then when it's nice fried add into the beans stir it up taste see if it's good if needed add more salt. Then leave on low heat cooking add the loro leaves cover it up...let it cook for another 20 to 30 minutes , but make sure the beans are not melting......and it's ready to serve, make some white rice, cut some slices of orange and make a nice braised cabbage seasoned as you like and Boom!!! Let's eat!!!!

ENJOY IT!!!!

From our member Steve - Bison Balls

Having Bison Balls is not really as strange as it sounds but I have to admit when I was rolling those things in my hands I did feel a bit out of sorts. You see our local Whole Foods had ground bison on sale and my lovely asked me to get some so that she could make our adorable daughter, Tatiana, some meatball soup. After about 3 days it seemed obvious that the only person willing to handle the bison was me so that's what I did.
I took 2 slices of whole grain bread and through the in food processor to make bread crumbs. Then I added those to a pounds of bison along with a little mike, minced onion, garlic and I snuck in some fresh sage. An egg and a little salt is pepper is all those balls needed. Then after browning those succulent little balls I sauteed an onion, mushrooms, a little more garlic just to ward off the vampires and at the end tossed in some spinach that was taking up space in the fridge. A little dry sherry to deglaze the pan, some chicken stock, add the balls back and toss with whole wheat pasta and you have my bison balls recipes.

Of course if my wife appreciated spicy food there would have been plenty of red pepper added but I had to that with the freshly grated parmesan I added while serving.

To tell you the truth. Bison Balls Rock!