Very nice so was the opener
Lyn and I both agreed that the combination of spice was pretty darn good. I added some diced cucumbers in the sauce. Easy to prepare cooks in no time.
Cook Time: 15 minutes
An easy, grilled chicken version of the classic Turkish street food which is usually cooked on a rotating spit. It is perfect served over couscous with yogurt and cucumbers as I did here, or try it with rice pilaf, or on a pita. Other sides that would work are tomatoes, tahini, olives, feta, or hummus. Harissa would also work great to add some spice!
INGREDIENTS:
CHICKEN:
GARLIC YOGURT SAUCE:
DIRECTIONS:
Serve.
I put mine in a roll up with arugula and Lyn chopped her breast then added to some chopped arugula salad.
it was protein day so no veggies in this, arugula is a spice not a veggie, so on protein day we eat a lot of arugula.
Arugula, also known as salad or garden rocket, is one of the nutritious green-leafy vegetable of Mediterranean origin. It is a small, low growing annual herb featuring dandelion like succulent, elongated, lobular leaves with green-veins.
Lyn went to Christine’s house last weekend and came back raving about these turkey burgers. So of course I had to make them for her she asked I delivered. Got to admit they were good. Another good food network recipe with just a little change from me.
The Perfect Turkey Burger (Food Network)
Ingredients
Dijon mustard, mayonnaise and sliced avocado, for topping Add
Directions
Use a spoon to scrape out the gills from the underside of the mushroom cap. Cut the cap into 1-inch pieces and transfer to a food processor. Add the shallot and parsley and pulse until chopped.
Transfer the mushroom mixture to a large bowl. Add the turkey, olive oil, Worcestershire sauce, 1 teaspoon salt, and pepper to taste; gently mix with your hands until just combined.
Divide into 4 balls, then lightly press into 4-inch-wide, 1-inch-thick patties. Put on a large plate, cover and refrigerate until firm, about 30 minutes.
Preheat a grill to medium. Brush the grates with olive oil. Grill the patties, undisturbed, until marked on the bottom, 4 to 5 minutes. Give the patties a quarter turn and cook until marked again, 4 to 5 more minutes. Flip the patties and grill until cooked through, 6 to 7 more minutes; top each with 2 slices cheese during the last 3 minutes of cooking and cover with a disposable aluminum pan to melt.
Toast the English muffins on the grill, then spread with mustard and mayonnaise. Serve the patties on the English muffins; top with avocado.
Sorry we were so hungry that I forgot to take plated picture, but here is one from their site
Recipe courtesy of Food Network Magazine
Came home hungry threw some salt, sugar into water and soaked the pork chops about 1/2 hour. Grilled them on the BBQ and ate with a little applesauce. Lyn enjoyed very much and that makes me happy.
We have been dying to make chili for sometime now but just never seemed to get around to it. So yesterday we grabbed some ground sirloin, dried beans and diced tomatoes. One can was regular the other fire roasted, not sure if it was planned or just happen to get mixed up either way it works for me. We had read that you don’t have to soak the beans but the old ways stick in your head. This morning Lyn got out of the shower and the smell of chili had risen to the second floor, ya I start my Sunday cooking early.
This was kind of a cook from the gut recipe
Ingredients:
Instructions:
Again Lyn loves the white meat and I love Lyn so when we saw this nice little boneless turkey breast at Whole Foods we grabbed it.
I made a quick brine or smoked seat salt, some natural sugar that Lyn had in pantry and water let it sit for a few hours – I just guessed at this part.
Dried it off and browned all sides under Sautee setting. I’m still getting used to it but I don’t like this setting don’t think it gets hot enough but you do get those brown bits on the bottom of the pan.
Remember is browning something make sure it has been patted dry or you’ll lower the temperature of the pan or just steam it.
I put the steam rake in and added a cup of broth then put the breast in.
Sealed it and pushed the poultry button. ( Sorry I can’t remember if I added the time or not.
It came out pretty moist, tender and have to admit pretty good in fact I have some diced in my salad today.
Once a year sometimes maybe twice we make a corned beef brisket, yes usually around St Patrick’s Day.
Instant Pot here we try.
Instant Pot Corned Beef
I adapted this recipe stayed with the packet that came with the brisket from Nourish To Fuel.
Ingredients
I’m such a brisket nut that the first thing I made in our new Instant Pot was a BBQ flat cut brisket. When you cook brisket one of the best things is after a few hours coming back into the house and being taken over by the aroma. Well with the Instant pot you start to get that aroma in maybe 5-10 minutes and it is torture, your stomach starts to tell you Hey! I’m Hungry already FEED ME! I like the fact that with this new toy it does not take long before it is done and ready to eat. The only thing with this recipe was the liquid smoke, although adding that BBQ flavor and smell it was the smell that linger for almost a week. A good and bad thing. I felt like I was walking into a BBQ restaurant which in my mind is pretty much heaven. Anyway……
Directions:
Remove the brisket from the refrigerator about 30 minutes before cooking. Pat it dry with paper towels and set it aside.
Mix the spice blend by combining the maple sugar, smoked sea salt, pepper, mustard powder, onion powder, and smoked paprika. Coat the meat generously on all sides. The rub will get a bit sticky due to the sugar.
Set your Instant Pot to “Sauté” and allow it to heat up for 2-3 minutes. Grease the bottom with a bit of high heat cooking oil and add the brisket. Brown on all sides until deeply golden but not burnt. Turn the brisket to fatty side up and add the broth, liquid smoke, and thyme to the Instant Pot. Scrape the browned bits off the bottom and cover with the lid.
Switch the setting to “Manual” and increase the cook time to 50 minutes. Once finished, allow the Instant Pot to release steam on it’s own (EDIT: I’ve found that using the quick release valve can leave large, leaner cuts of meat tasting a little dry). Remove the brisket from the pot and cover it with foil to rest. Switch the Instant Pot to “Saute” again to reduce & thicken the sauce (optional) with the lid off for about 10 minutes.
Slice the brisket on a bias and serve it with your favorite whipped veg (this recipe for Creamy Whipped Parsnips shown here) and drizzle with the reduced sauce.
*Notes:
-Make sure you find a liquid smoke that has no additives or MSG. You can skip the liquid smoke but you’ll get a more subtle smoke flavor.
-With a bit of experimentation, I’ve found that increasing or decreasing your meat size by ½ lb. (when the meat is kept whole and not chopped up) requires about a 10 minute change in cooking time. For example, 1 lb. needs about 40 minutes, where 2 lb. needs about 60 minutes. The nice thing about the Instant Pot is that it’s quick and easy to throw the lid back on and add another 10 minutes, as needed.
-If using a slow cooker, brown the brisket in a saute pan before adding it to your slow cooker. Add the broth to the saute pan to deglaze and grab all the flavor from the browned bits. Then pour the broth straight into the slow cooker, along with the liquid smoke and thyme. Cook on “Low” for 6-8 hours or until the meat is tender and slices easily.
I adapted my Rose’s Meatballs to this and Dukan.
I made some in the Instant Pot and also the oven and compared.
Everyone has their own sauce recipe so I loosely used Lyn’s
First with Lyn’s guidance I season some heated oil with some onion and garlic powder
To the heated pressure cooker add the olive oil and onion.
Add the tomato puree, salt and water basil, parsley and mix well (leave the heat/sauté’ mode on).
Move the bowl with the meat mixture next to the pressure cooker and start making meatballs
If you’re not handy at making them the same size you can use a tablespoon to measure the quantity of meat for each meatball. I like to use a medium size ice cream scoop rounded.
I used my regular meatball recipe Rose’s Meatballs but instead of Italian bread crumbs I used season oak bran. I also have cut that recipe down to 1 eggs per pound so this was 3 pounds and I had larger eggs so I used 2 eggs.
As you make each meatball, drop them into the sauce. To get them in an even layer drop them in clockwise, then fill the center and start again with the second layer until you run out of meatball mixture – there is no need for precision here.
Close and lock the lid of the pressure cooker
Cook for 5 minutes at high pressure. When the cooker indicates it has reached high pressure it begins counting 5 minutes pressure cooking time. When time is up it will go to keep warm, you can hit cancel and let it naturally release the pressure about 10 minutes., Then, release the rest of the pressure slowly using the valve.
When we tested and compared the oven method was slightly drier but then I usually finish in the sauce so I think it was about the same after I let them sit in sauce. What do you think Lyn.
INSTANT POT LEMON GARLIC CHICKEN THIGHS
MARCH 17, 2015 BY PREDOMINANTLYPALEO
Ok I did not cook this melt in your mouth delicious entre, Lyn did and for the, as she put it, and it only took 15 minutes to cook. Man this was good especially where I am the thigh lover not as crazy about the breast meat, too dry for me although we do eat a fair amount. Also none of my pictures I borrowed Jennifer Robins.
Ingredients:
Gourmet Dad, Don’t Let The Title Fool You 