Thursday, June 16, 2011

Quick Recipies

Very, very, VERY early tomorrow morning I am leaving for the Mecca of Locavore-ness: San Fransisco.  Not for locavore type activities.  In fact, I'm fairly certain I won't have time to eat!  I will be filming the next FatChanceBellyDance video, which I cannot express how honored I am to be in the video, and excited and all sorts of crazy emotions that I don't even know how to feel.  But I think it's going to be a very long, exhausting weekend and I'm not even bringing my laptop with.  So here are some recipes to hold you over.

These recipes got "forgotten."  They weren't interesting enough to have their own story, but are still good and quick to make!

Grilled Turkey Wing with Sauteed Spinach and Mushrooms and a Baked Potato:
This is a Jeff style meal: Meat, Potato, Vegetable!

Serves 2:
Total Time: 30 Minutes

  • 2 turkey wings (L)
  • Salt
  • Garlic Powder
  • Onion Powder
  • Butter (L)
  • 1/4 clove garlic, minced (L)
  • 1 large bunch spinach (L)
  • 1/4 lb mixed wild mushrooms (L)
  • Fresh ground pepper
  • 2 baking potatoes (L)
Bake potatoes in your preferred method.  I prefer microwaving for about 10 minutes.

Season wings generously with salt and pepper.  Grill over medium high heat for about 20 minutes, turning once.

In a large frying pan, melt 1 tbsp butter.  Add garlic, and saute for about 3 minutes.  Add mushrooms to pan and season with salt and pepper.  Allow to cook until mushrooms soften, release most of their liquid, and liquid has evaporated.  Remove from heat and add spinach to pan.  Cook, stirring constantly, until spinach is wilted.  Season with additional pepper.

Grilled Bok Choy, Elk Steak, and Potatoes
(This is a Kate style meal - Meat, Vegetables, and Potatoes... with a twist!)
Active time: 30 minutes
Total time: 45 minutes
  • Fingerling or red potatoes (L)
  • 1 tbps Olive Oil
  • 3 tbsp butter
  • 1 bunch bok choy, pulled apart and washed (L)
  • 2 small elk steaks (or any other meat) (L)
  • Salt
  • Pepper
  • Garlic Powder
  • Onion Powder

Preheat grill.

Cut potatoes into halves or quarters depending on their size.  Toss with olive oil and season with salt and pepper. In a grill basket, grill potatoes over medium heat, tossing regularly, for about 25 minutes or until soft.

Meanwhile, melt butter in a small microwavable bowl.  Brush both sides of the bok choy with the butter, and season with salt.  Set aside.

Season steaks with salt, pepper, garlic, and onion powder.  Grill over medium high heat, for about 5 minutes per side, or until they are as done as you want them to be.

While steaks are resting, turn grill up to high and grill bok choy for about 3 minutes on each side, until stems are softened and leaves are crispy.  I have found that the back of my grill is a bit hotter than the front, so I put the stems towards the back so they get done before the leaves char off.  If you are using a gas grill with multiple burners, you could also set one to high and one to medium, and put the leaves across so the stems are over the hotter area.

Mozzarella and Sage Stuffed Chicken Breasts

This is a summer time staple at my house, because it is super easy and delicious!
Active time: 10 minutes
Total Time: 30 minutes
Serves 2

  • 2 boneless, skinless chicken breasts (L)
  • Salt and Pepper
  • Garlic Powder
  • Onion Powder
  • 8-10 sage leaves, whole (L*)
  • 1 8 oz ball fresh Mozzarella (L)
Preheat grill to Medium-High heat.

Make sure chicken breasts are 100% thawed, or this will be harder.  Carefully, butterfly the chicken breasts: Slice chicken breasts down the length of the side of the breast, almost to the end but not all the way through, so the breast opens up like a book.  Season the chicken breast inside and out with salt, pepper, garlic and onion powder.

Open up the chicken breasts so the two "insides" are showing, and what originally was the "outside" of the chicken breast is facing down.  On one half (what will become the "bottom" half) lay 4-5 sage leaves per breast, depending on the size of the chicken breast and the sage leaves.  Thinly slice the Mozzarella, and lay that on top of the sage leaves, trimming to match the bottom half of the chicken breasts.  Fold the top half over the mozzarella, and use a tooth pick to hold the breasts closed (it should now look like the original chicken breast, except with sage and mozzarella stuffed in the middle!)

Grill over medium high heat, until cooked through, about 8-10 minutes on each side.

I served this with couscous, prepared using the manufacturer's directions, mixed with chopped leftover bok choy from the recipe just above this one (Grilled Bok Choy, Elk Steak, and Potatoes)

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