Juicy Middle Eastern Sheet Pan Kebabs

I vividly remember the first shish kebab I ever had. It was at my uncle's house and consisted of beef, onions, bell peppers and mushrooms threaded onto a skewer. And just like that, kebab was defined for me. For basically my entire adult life, that's what a kebab was.

Then social media and recipe influencers came along and completely expanded my kebab education. Because apparently, there are MANY ways to kebab. Like this one! Suddenly I'm wondering if everything I thought I knew about kebabs was a lie.

Turns out, nope. Kebab is a pretty broad category, and they look different depending on where you are. Which, when you think about it, makes perfect sense. Five years ago, I would have never considered using ground beef to make a kebab. Now I'm wondering what other kebab revelations I've been missing. Google informed me there are literally hundreds of ethnic varieties of kebabs. Challenge accepted! 

I've been educated, and I'm grateful. Finally, something good came from social media.

First of all, my house smelled absolutely incredible while this was cooking. INCREDIBLE. You know a recipe is off to a good start when the aroma alone has everyone wondering when dinner will be ready.

I did manage to forget to score the beef before putting it in the oven. Oops. Thankfully, it didn't seem to matter much. When it was time to eat, I simply pulled pieces off the cooked mixture and carried on.

I did make one mistake, though, and this one was entirely my own fault. I overworked the meat while mixing everything together. I really don't like the texture ground meat gets when it's mixed too much, so I'm usually pretty careful about that. The problem was that I couldn't get the tomato paste incorporated evenly, and apparently my solution was to keep mixing. Rookie move.

But even with my overmixing incident, this was fantastic. I've also never cooked with sumac before, and now I'm wondering where it's been all my life. I love discovering a new seasoning to add to my arsenal.

Everything about this recipe just works. I didn't have lavash, I used a tortilla instead, and it did the job just fine. I'm sure lavash would have been even better, but when you're standing in your kitchen with a tortilla in hand, you improvise.

Kebab education: lesson learned. And apparently, I have a lot more to learn and cook.

Juicy Middle Eastern Sheet Pan Kebabs

Recipe from Kale Junkie

Serves 8+ (You know I cut this down to 1/4 of the recipe)

• 2 Pounds Ground Beef, I like 85/15 for juicer kebabs, but leaner works too!⁣
• ½ White Onion
• 1 Red Bell Pepper (I did not include these - blech)
• 4 Cloves Garlic
• ¼ Cup Parsley, chopped⁣
• 2 Tablespoons Tomato Paste
• 2 Teaspoons Cumin
• 2 Teaspoons Paprika⁣
• 2 Teaspoons Aleppo Pepper, optional but recommend⁣
• 1 Teaspoon Ground Black Pepper
• 1 ½ Teaspoons Kosher Salt

For the Salad:

• 2 Persian Cucumbers, chopped⁣
• ½ Red Onion, sliced⁣
• 2 Roma Tomatoes , chopped⁣
• 2 Tablespoons Sumac⁣
• 2 Tablespoons Red Wine Vinegar
• 2 Tablespoons Avocado Oil
• 1 Teaspoon Kosher Salt

For the Yogurt Sauce:

• 1 Cup Greek Yogurt
• 1 Persian Cucumber, grated, liquid pressed out⁣
• ½ Lemon
• ½ Teaspoon Kosher Salt

For Serving:

• Lavash⁣ (I used a tortilla because I forgot to buy Lavash)

To make these Sheet Pan Middle Eastern Beef Kebabs, start by preheating your oven to 375 F. 

Next, prepare the ground beef mixture. Add the white onion, red bell pepper, and garlic to a small food processor and blend until the mixture is liquidy. Transfer it to a bowl and use a paper towel to press out as much moisture as possible.

Add the ground beef to a large bowl, along with the onion, bell pepper, and garlic mixture, the chopped parsley, tomato paste, cumin, paprika, Aleppo pepper, black pepper, and kosher salt. Mix everything together very well until fully incorporated—I like to use my hands for this! Then, transfer the ground beef mixture to a greased quarter sheet pan and spread it into an even, flat layer.

Use a knife to score the beef horizontally and vertically, just like you would see at a restaurant — this will make it easy to cut into individual kebab pieces once they’re done. Transfer the sheet pan to the oven and bake at 375 F for 20 minutes. Then, switch the oven to broil and broil for an additional 4-5 minutes, until the tops are perfectly golden. 

Remove from the oven and cut the Sheet Pan Middle Eastern Beef Kebabs along the horizontal lines you previously scored.

While the kebabs are in the oven, prepare the sumac salad.
Chop the Persian cucumbers, red onion, and roma tomatoes and add them to a bowl. Toss with sumac, red wine vinegar, avocado oil, and kosher salt until well combined. Set aside.

Next, make the Greek yogurt sauce. Grate Persian cucumber and press out the liquid using a clean towel or paper towel. Add it to a bowl with Greek yogurt, a squeeze of fresh lemon juice from half a lemon, and kosher salt. Mix to fully combine and set it aside.

Finally, assemble your wraps! Lay out a piece of warm lavash and spread a generous layer of the Greek yogurt sauce down the center. Add 2-3 of the Sheet Pan Middle Eastern Beef Kebabs on top, followed by a scoop of the sumac salad. Fold it up, and enjoy!

Creamy Shrimp Scampi Dip

Photo from Lemon Blossoms

Tonight was book club, and it was my turn to bring an appetizer. I genuinely enjoy finding something new and a little different for book club. Every once in a while I take the easy route and pick up a store-bought appetizer or dessert, but I actually like making appetizers. I just don't get that many chances to do it, so when one comes along, I'm taking full advantage.

The minute I spotted this recipe, I knew it belonged at book club. We eat pretty darn well at our meetings (and yes, we really do discuss the book), and I had a feeling this would be one of those appetizers everyone would happily dig into. Technically, "everyone" means three people, but still. A crowd is a crowd.

And I was right. This dip was SO good. The bright lemon flavor, the shrimp, the creamy cheese — somehow every piece of it worked together perfectly. It was rich without being too heavy, and that little hit of lemon kept everything balanced. I could have kept eating it straight from the bowl.

I cut the recipe in half because the original makes way more than we needed. Lemon Blossoms says the full recipe serves four, but I'm going to have to respectfully disagree. I made half the recipe and it comfortably fed the four of us, including a husband who joined us for dinner, with enough left over that another person could have had a serving. So, a full recipe? Yeah, that's definitely feeding more than four. I guess if it was all you were having for dinner, maybe it'd just feed 4. 

I didn't change a single thing about the recipe, and honestly, it didn't need me messing with it. Sometimes you find a recipe that works exactly as written. This was one of those recipes. 

Creamy Shrimp Scampi Dip

Recipe from Lemon Blossoms

Serves 4 people (It serves more by far)

• 2 tablespoons unsalted butter
• 4 garlic cloves, minced
• Zest of 1 lemon
• 8 ounces large shrimp, peeled, deveined and cut into 1/4 inch pieces*
• Pinch of cayenne pepper
• 2 tablespoons lemon juice, freshly squeezed
• Salt and ground black pepper to taste
• 4 ounces cream cheese at room temperature
• 1/4 cup sour cream
• 2 tablespoons mayonnaise
• 1/2 cup mozzarella, shredded plus more for topping**
• 1/4 cup Parmesan cheese, grated
• 1 tablespoon parsley, finely chopped plus more for garnish
• Lemon slices for garnish (optional)

Preheat the oven to 350 degrees Fahrenheit

In a 10 inch oven safe skillet or cast iron skillet over medium heat melt the butter. Add the garlic and lemon zest and cook stirring often for about 2 minutes.

Add the shrimp and season lightly with salt, pepper and cayenne. Cook stirring occasionally for about 2 – 3 minutes or until the shrimp is starting to get pink. Add the lemon juice and simmer for about a minute.

Remove the skillet from the heat and whisk in the cream cheese. Mix well until the cream cheese is well incorporated. Add the sour cream, mayonnaise, mozzarella, Parmesan and parsley and mix well to combine.

With a spatula level the mixture to an even layer, Sprinkle the top with Mozzarella (I used about 2 tablespoons).

Bake for 10 to 12 minutes or until the top is bubbly and golden. Remove from the oven and garnish with extra parsley and lemon slices (optional). Serve hot with bread, crackers or crostini.

Asian Chicken Marinade

There are marinades that are just fine, marinades you never want to make again, and then there are the ones that immediately earn a spot in the repeat rotation. This one? Definitely a repeat.

This chicken wasn't even on my menu for the week. I had a chicken breast sitting in the fridge that needed to be used, so I figured I'd throw it in this marinade and save it for lunch the next day. But once I started thinking about it, I decided to just make it for dinner and worry about tomorrow's lunch when tomorrow actually got here. Honestly, I wish I’d had a couple of chicken breasts ready to go because I would have happily marinated both.

There was, however, one little detail in the recipe that I completely overlooked. The marinade is supposed to be cooked before it goes on the chicken. I didn't realize this until I had already mixed everything together and poured it over the chicken.

Then I spotted the cornstarch.

"Wait...what's THAT for?"

A quick reread of the recipe answered my question. Ahhh. The cornstarch and water were meant to be added after the marinade was cooked, turning it into a thicker, stickier sauce.

Well...too late.

I skipped the cornstarch and water entirely and just used the marinade as-is. And you know what? I'm actually glad I did. The chicken turned out great, and I don't think I needed a thick, sticky coating on it anyway. Sometimes accidentally ignoring part of a recipe works out just fine.

Asian Chicken Marinade

Recipe from Oh Sweet Basil

Serves 4

• 2 teaspoons Ground Ginger
• 2 teaspoons Ground Pepper
• 1 teaspoon Onion Powder
• 6 Cloves Garlic, minced
• 1 Tablespoon Sweet Chili Sauce, found in the international section of the grocery store
• ⅔ Cup Soy Sauce, reduced sodium
• ⅔ Cup Balsamic Vinegar
• ⅔ Cup Honey
• ⅔ Cup Brown Sugar
• 1 Tablespoon Cornstarch
• 1 Tablespoon Water
• 4 Chicken Breasts

Make the Sauce: Whisk all the ingredients for the sauce together in a small saucepan. Heat over medium heat until it comes to a boil. When it starts to boil, whisk in the cornstarch and water mixture. Reduce the heat and let it simmer until thickened. Then let it cool completely.

Marinate the Chicken: Once the sauce is cool, pour half of it over the chicken in a ziploc bag. Let it marinate in the fridge for at least 1 hour. Reserve the other half of the sauce for later.

Grill the Chicken: Heat a grill to medium-high heat, then add the chicken and reduce the heat to medium. Cook for 5-6 minutes then flip and grill for 5-6 minutes more.

Marinate for at least 1 hour, but for best flavor, let it sit for 4–12 hours. You can marinate overnight for even deeper flavor.

Chicken Caesar Smash Tacos

Photo from The
Wooden Skillet

If you have Instagram, chances are you’ve seen these all over your feed lately. This recipe has officially entered the “everyone is making this” category. Most versions seem to have the same basic ingredients, although there are plenty of variations. Some have you making Caesar dressing from scratch (umm…why?) and others simplify the chicken mixture by leaving out a few ingredients.

What caught my attention was what actually went into the chicken. So naturally, I had to give it a try.

For once, I actually read the entire recipe before I started. I know. Look at me being all responsible. I also prepped everything ahead of time and put the ingredients into little bowls, which made the cooking process ridiculously easy. Just grab, toss, and go.

I think there are two things that really make these burgers work: the shredded onion and the shredded butter. The shredded onion gives you plenty of onion flavor without getting a giant chunk of onion in a bite. And the butter? That's the magic. It keeps the chicken incredibly moist and adds a ton of flavor.

The recipe called for buttering the griddle, but I skipped that. There was already plenty of butter hiding inside the patties, and I figured we were good. Do what feels right to you.

I don’t have a Blackstone griddle, which is what the original recipe recommends. I do, however, have a cast-iron griddle that I’ve been wanting to try on my grill forever. This seemed like the perfect opportunity, and it worked beautifully. Mine is a little smaller than a traditional griddle, so I had to cook the burgers in batches. Was it slightly more work? Sure. Was it a big deal? Not even remotely.

For cheese, I went with shaved Parmesan. Provolone just seemed…wrong to me with Caesar flavors. But hey, this is your burger. Follow your heart.

I also ignored the instructions to grill the tortilla. Instead, I warmed mine in the microwave and called it good. It worked perfectly fine for me, and I'm not looking to make more work for myself than necessary.

I would absolutely make these again. They’re a little more involved than my typical recipes, mostly because I was making multiple batches on the grill and running back and forth between the kitchen and patio. But honestly, it wasn’t that bad.

One word of warning: watch how much salad you put on that tortilla. We all know how this goes. You make tacos or wraps and suddenly you’re convinced the tortilla has the structural integrity of a burrito bowl. You pile on the filling, fold it over, and then wonder why everything is falling out the sides.

Yep. That happened here, too.

But messy or not, it was delicious. And sometimes that's a perfectly acceptable price to pay for a really good dinner.

Chicken Caesar Smash Tacos 

Recipe from The Wooden Skillet

Serves: 6

Chicken Smash Burgers:

• 1 pound ground chicken
• 1/4 cup white onion, shredded & moisture squeezed out
• 2-3 tablespoons cold butter, shredded
• 2 tablespoons parmesan cheese, grated
• 2 tablespoons mayonnaise
• 2 teaspoons garlic, minced
• 1 teaspoon Worcestershire
• 1 teaspoon Dijon mustard
• 1/2 teaspoon lemon zest
• kosher salt and ground black pepper

Quick Chopped Caesar Salad:

• 3 cups romaine lettuce, chopped
• 1/4 cup caesar dressing, more for serving
• 1/4 cup parmesan cheese, shaved

Other Ingredients:

• 1 tablespoon butter
• 6 street taco tortillas
• 6 provolone cheese slices
• 1/2 cup croutons, crushed

parchment paper squares

Mix Burgers: 

Put all of the burger ingredients in a large bowl and mix to fully combine. Divide into 6 equal-sized balls on a plate and place in the freezer for 15-30 minutes (this will help them not be so sticky when you smash them).

Mix Chopped Salad: 

In a separate mixing bowl, add 3 cups romaine lettuce, 1/4 cup Caesar dressing, and shaved parmesan. Mix to combine and set aside. [Jenn Note: I didn't put the dressing on the salad until I got the burgers off the grill. I don't like soggy lettuce.]

Prep Other Ingredients: 

Make sure you have the tortillas, salt, pepper, and cheese slices ready to bring out to the griddle (or use a large cast iron skillet or a flat-top insert for your grill). The cook time goes super fast so having everything ready-to-go is a must!

Cook Patties + Toast Tortillas: 

Preheat flat top griddle to a medium-high heat. Add 1 tablespoon butter [JennW - I found I didn't need this because of the butter in the burgers] and spread around the cook top. 

Place the burger balls on the hot cooktop with a parchment sheet on top, then use the burger press to flatten the patties as much as you can. This will take about 15-20 seconds per patty. 

Let sit and cook for 40 seconds (season with a sprinkling of salt and pepper) [JennW: I didn't do this. I felt like I seasoned the burger mixture enough]. Flip the burgers, place a slice of cheese on each one, and then place the tortillas on the cook top next to each patty. Close the lid and let burger cook for about 1-2 minutes. 

Open lid and flip tortillas. Use a large spatula to lift patties and place on top of toasted tortilla. Transfer to a plate.

Top + Serve: Add your desired amount of the chopped Caesar salad, crushed croutons, and any additional Caesar dressing and/or parmesan. Enjoy!

Creamy Chicken Poblano

Photo from Mari Cruz
Avalos.com

I absolutely love Mexican food, yet somehow I become the most predictable person alive whenever I sit down at a Mexican restaurant. I order the same things over and over. I’ve seen this dish on menus plenty of times, but I’ve never been brave enough to order it. There’s always that little voice thinking, What if I spend money on it and hate it?

Apparently, I’m much more adventurous when my own kitchen and grocery budget are involved.

Y’all… I will absolutely be ordering this at a restaurant now.

This recipe is a little more hands-on than most of the things I make. And by “hands-on,” I mostly mean you have to char the peppers. Do not skip this step. Seriously.

I spent a semester living in Mexico and learned to cook from my exchange mom, so I feel pretty strongly about this. There’s a whole category of vegetables—tomatoes, onions, garlic, peppers, and others—that are commonly charred before they go into sauces. That smoky, roasted flavor is part of what makes the finished dish so good.

So no, I’m not going to tell you to skip the charring. I can’t do that to you. 😂

Once the peppers are properly roasted, though, the rest comes together pretty easily. The extra few minutes of work are absolutely worth it. 

Creamy Chicken Poblano

Recipe from Maricruzavalos.com

Serves 4

• 2 large chicken breasts (cut into half to make 4 cutlets)
• 4 large poblano peppers
• 1 large onion (finely sliced)
• 1 cup Mexican crema (or sour cream)
• 1 cup chicken stock
• 1 small bunch cilantro
• 1 garlic clove (peeled)
• 2 Tbsp olive oil (divided)
• 2 Tbsp butter (divided)
• salt & pepper (to taste)

Heat a cast-iron skillet or a gridle and roast the peppers until the skin is wrinkled and blackened on all sides.

Wrap them in aluminum foil and leave them to rest for 10 minutes, so the skin will easier separate from the flesh. [Jenn Notes: You can use a dull butter knife to scrape along the outside to remove the flesh. I used my hands but realized a knife would be easier.]

Remove the stem from the peppers, cut them lengthwise and remove all seeds. Then cut the peppers into strips.

Heat 1 tablespoon olive oil and 1 tablespoon of butter in a large cast-iron skillet over medium heat.

Add the onion and and sauté for 2-3 minutes or until it starts to soften.

Stir in the poblano strips, season with salt, and cook until onions are slightly brown. Remove the mixture from the pan.

Add half of the peppers and onions mixture to a blender along with garlic, cilantro, chicken stock, and cream. Blend until you’ll have a smooth and creamy sauce. Set aside.

Generously season the chicken cutlets with with salt and pepper.

Wipe the pan where you cooked onions and peppers with paper towels, then heat heat the remaining oil and butter over medium-high heat.

Cook the chicken until cooked through and lightly golden on the outside (about 8 minutes each side, depending on the thickness of your chicken).

Reduce heat to low and add the creamy poblano sauce. Season with salt and allow to simmer for 2-3 minutes while stirring occasionally.

Stir in the remaining poblano and onions mixture, adjust seasonings and serve.

Asparagus with Scallion Chimichurri Sauce

Holy scallion Batman! 

Photo from The Mom 100 blog

I have a bit of a love-hate relationship with chimichurri. Sometimes it’s fantastic, and other times I’m
left wondering where all the flavor went. Well, that is definitely not a problem with this version!

This chimichurri is unapologetically heavy on the onion flavor, and I am here for it. The scallions really make themselves known, so if you’re not a fan of oniony flavors, consider yourself warned.

The recipe makes WAY more chimichurri than you’ll probably need for one batch of asparagus. I made the entire sauce but only cooked about eight asparagus spears. The leftover chimichurri went straight into the fridge, where it can happily wait for its next assignment—more asparagus, green beans, steak...pretty much anything that could use a flavorful boost.

Bottom line: This is a delicious way to dress up asparagus (or just about any vegetable). Just know what you’re getting into: this chimichurri brings some serious scallion energy!

Asparagus with Scallion Chimichurri Sauce

Recipe from The Mom 100

Serves 8

For the Scallion Chimichurri Sauce:

• 6 scallions (trimmed and roughly chopped; white and green parts)
• ¾ cup parsley leaves
• 2 teaspoons fresh oregano leaves (or 1 teaspoon dried oregano)
• ½ cup plus 1 tablespoon extra-virgin olive oil (divided)
• 1 tablespoon red wine vinegar
• Kosher salt and freshly ground black pepper (to taste)

For the Asparagus:

• 2 pounds asparagus (ends trimmed)
• ½ cup chopped green olives such as Castelvetrano (optional)
• Red pepper flakes (optional)

Ribeye Steak Marinade

I was in the mood for steak this week, so naturally I started looking for a new marinade to try. I’d saved this recipe a few months ago, mostly because one ingredient had me scratching my head: butter. In a marinade. Instead of oil. Butter?! How exactly is that supposed to work?

After reading through the directions and realizing this involved an immersion blender and a little emulsifying magic, I figured, why not? I gave it a shot. And honestly? I’m still not convinced the butter did anything particularly spectacular for the steak. It certainly didn’t produce some kind of life-changing steak moment.

And before anyone asks, no, I did not use ribeye. Have you seen the price of ribeye lately? CACHING!  I used flank steak that I found on sale, because that is the only time flank steak makes it into my cart. If it isn’t on sale, I’m walking right past it.

As for the marinade, it was good. Just good. Nothing that made me stop mid-bite and declare, “OH MY GOD, THIS IS AMAZING!” It was a solid, dependable marinade and I’m glad I tried it, but I don’t think I’ll be dreaming about it anytime soon.

The recipe never actually tells you how to cook the steak, which I found a little odd. Not a problem, though—I fired up the grill because, well, steak belongs on the grill as far as I’m concerned.

I let the flank steak hang out in the marinade for about four hours, then tossed it on the grill and cooked it to perfection. In the end, it was a tasty steak, a successful dinner, and another recipe checked off the list. Sometimes that's enough.

Ribeye Steak Marinade

Recipe from Amanda's Cookin'

Serves 2

• ½ cup soy sauce
• 1 Tablespoon lemon juice
• ¼ cup Worcestershire sauce
• 2 Tablespoons butter
• 2 teaspoons chili powder
• 1 teaspoon garlic salt
• 2 teaspoons onion powder
• 2 teaspoons brown sugar
• 1 Tablespoon minced garlic
• 1 Tablespoon Franks red hot sauce
• ½ teaspoon black pepper

Add all marinade ingredients to an immersion blender and blend to combine well.

Add marinade to a large glass dish or a plastic gallon zipper bag. Add 2 ribeye steaks and marinate in the refrigerator for a minimum of 2 hours, or up to 12 hours.

Remove meat from marinade and pat dry with paper towels. Allow to sit at room temperature, covered loosely with foil or plastic wrap, for about 20-30 minutes before cooking.

Garlic Parmesan Chicken Skewers

Photo from Moribyan.com

In the fantasy world, garlic is supposed to keep vampires away. After this meal, I’m pretty sure there won’t be a vampire within a hundred miles of my house—or anyone willing to get close enough to smell my breath. Whew!

Thankfully, the garlic overload is completely worth it because this chicken is delicious. It’s incredibly easy to make, and chances are you already have most of the ingredients sitting in your pantry.

I let the seasoning mixture hang out on the chicken while it came up to room temperature, which was about 30 minutes. Nothing complicated there.

But the real star of the show? That garlic butter you slather over the chicken right before serving. Oh. My. Goodness. That’s where the magic happens.

The original recipe called for the air fryer, but I skipped it. You know me—chicken and the grill are basically best friends. Plus, I wasn’t in the mood to dig the air fryer out from the back of the cabinet.

The grill worked beautifully, so don’t feel like you need an air fryer to make this. I’m willing to bet the oven would work just as well, too.

Easy, flavorful, and loaded with enough garlic to make any vampire think twice. What more could you ask for?

Garlic Parmesan Chicken Skewers

Recipe from Moribyan.com

Serves 4

CHICKEN SKEWERS

• 1.5 pounds chicken thighs, boneless and skinless, chopped into small pieces
• 1 to 2 tablespoons olive or avocado oil
• 1/2 tablespoon yellow mustard or 1 teaspoon dried mustard powder
• 1 1/2 teaspoon lemon pepper
• 1 1/2 teaspoon paprika
• 1 1/2 teaspoon Italian seasoning
• 1 teaspoon salt
• 1 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/4 teaspoon black pepper

GARLIC BUTTER

• 1/2 cup Challenge Unsalted Butter, melted
• 2 tablespoons parsley, finely chopped
• 1 tablespoon minced garlic
• 3 tablespoons grated parmesan
• 1/2 to 1 teaspoon salt, or to taste
• 1/2 teaspoon black pepper
• 1 teaspoon dried oregano

In a small bowl, mix butter with parsley, garlic, parmesan, salt, black pepper, and oregano.

To a bowl, add the chicken along with mustard, lemon pepper, paprika, Italian seasoning, salt, garlic powder, onion powder, and black pepper. Mix together well.

After marinating, thread the chicken pieces onto skewers. If using wooden skewers, make sure they have soaked in water for 30 minutes to prevent them from burning. I like to add about 6 to 7 pieces onto each skewer.

Add the skewers to the air fryer and air fry for about 6 to 8 minutes at 425°F. Rotate the skewers and air fry again for about 6 to 8 minutes so both sides are golden.

Then take it out of the air fryer and brush with garlic butter.

Serve warm with ranch!

Thin Crispy Grilled Pesto Chicken

Photo from Oh
Sweet Basil

I'll admit, calling this a recipe is a bit generous. There are only two ingredients! But I’ve never made anything from the blog Oh Sweet Basil, so I’m counting it. My blog, my rules.

When pesto is the star of the show, though, it needs to bring some serious flavor. This is one of those recipes where homemade pesto really makes a difference. Normally, I keep bags of homemade pesto tucked away in the freezer, but I haven’t made any yet this year—and, of course, I was completely out.

I chose this recipe mostly because I happened to have a jar of pesto in the fridge. I originally bought it for a dip where the pesto was more of a supporting character. For that, it worked just fine. But as the main flavor in this dish? Not so much.

The jarred pesto just didn’t have enough punch. It was missing that fresh, bold basil-and-garlic flavor I expect from pesto, and without that, the whole dish fell a little flat.

So, lesson learned: if pesto is going to be the star, make sure you’re using a pesto that deserves the spotlight. Homemade would definitely be my first choice here.

Thin Crispy Grilled Pesto Chicken

Recipe from Oh Sweet Basil

Serves 4

• 2 Chicken Breasts, large, butterflied and separated to create 4 thin breasts
• Homemade Pesto

Cover both sides of the chicken with pesto and marinate for at least 30 minutes in a storage container or ziploc bag in the refrigerator.

Remove from bag and heat a grill to high heat with oiled grates.

Place the chicken on the grates and turn to medium for 3 minutes per side or until 165 degrees internal temperature.

Ginger Sesame Glazed Salmon

Photo from Ruled.me

I had one of those “well, I didn’t see that coming” moments at the grocery store recently. I was standing in the meat department comparing chicken prices and trying to decide if I could justify continuing to buy organic. Chicken has gotten ridiculously expensive!

While I was contemplating my life choices in front of the poultry case, I noticed some Coho salmon on sale. I wandered over to investigate. A half fillet, weighing in at about 20 ounces, was actually cheaper than the chicken I had been looking at. So guess what came home with me?

Yep. Salmon instead of chicken.

I did eventually buy the chicken because, let’s be honest, it’s a major part of my protein rotation and I can’t completely abandon it. But I may be taking a little break from the organic chicken for a while. My grocery budget will thank me.

Salmon is one of those foods I really love but don't cook nearly often enough. It's also loaded with omega-3 fatty acids, so it falls into that wonderful category of foods that are both delicious and good for you. That's a win in my book.

This recipe is a keeper. I made one change right off the bat, though: I did not fry the salmon. Frying salmon makes my house smell like a fish market, and that smell seems to hang around for days. No thanks.

Instead, I baked the salmon at 400°F for about 10 minutes, give or take depending on the thickness. While it was in the oven, I brought the marinade to a boil in a small saucepan so I could use it as a sauce. Once the salmon came out, I brushed the sauce over the top.

Simple, easy and very little fuss.

Bottom line: I'd absolutely make this again. The ingredients are straightforward and are mostly things I already have in the pantry, and the salmon cooks quickly. And since I apparently have a dozen other salmon recipes waiting in the wings, this gives me one more good excuse to buy it when it's on sale.

Especially when it's cheaper than chicken. Now that's a grocery store miracle.

Ginger Sesame Glazed Salmon

Recipe from Ruled.me

Serves 4

• 10 ounces salmon filet
• 2 T soy sauce (or coconut aminos)
• 2 tsp sesame oil
• 1 T rice vinegar
• 1 tsp minced ginger
• 2 tsp minced garlic
• 1 T Fish Sauce
• 1 T sugar free ketchup
• 2 T white wine

Add all of the ingredients except for sesame oil, ketchup and white wine to a small tupperware container.

Marinade ingredients in the liquids for about 10-15 minutes.

Bring a pan to high heat and add sesame oil. Once you see the first whisp of smoke, add fish skin side down.

Let fish cook and skin crisp, then flip and cook on the other side (about 3-4 minutes per side, depending on thickness). Add all marinate liquids to the pan and let it boil with the fish when you flip it.

Remove fish from pan and set aside. Add ketchup, and white wine to marinate liquids. Let simmer for 5 minutes to reduce. Serve on the side.

Mama’s Best Lasagna

There’s a little restaurant tucked away in Seattle’s Pike Place Market called The Pink Door. And when I say tucked away, I mean tucked away. There’s no big sign, no obvious entrance, nothing to announce that you’re about to walk into one of Seattle’s most beloved restaurants. You just have to find the pink door. Literally.

The Pink Door makes the MOST amazing lasagna I’ve ever had. Ever. I dream about this lasagna. What makes it so good? Two things: the noodles and the béchamel sauce.

Instead of the usual ricotta situation (blech), they use flat, probably homemade lasagna noodles and creamy béchamel. Those are layered with a rich, meaty Bolognese sauce and cheese, then the whole thing gets blasted in their salamander oven until it comes out bubbling hot and ridiculously delicious.

So when I recently stumbled across some relatively fresh, flat lasagna noodles at the store, I immediately knew what was happening. Lasagna.

I went looking for a recipe that used béchamel instead of ricotta and found this one called “Mama’s Best Lasagna.” I figured a recipe with that name had better be good.

I don’t know who Mama is, but she’s got it going on.

This lasagna was everything I was hoping for. The béchamel makes it creamy without the heaviness of ricotta, and those flat noodles were exactly what I wanted. It’s rich, cheesy, meaty and completely worth the effort.

Although, I will say, the hardest part of this recipe is the last 10 minutes.

Once you pull that beautiful lasagna out of the oven, the entire house smells amazing. It’s bubbling, golden and basically screaming, “EAT ME!”

And then the recipe has the nerve to tell you to let it sit for 10 minutes.

Ten. Whole. Minutes.

Those may have been the longest 10 minutes of my life.

Mama’s Best Lasagna

Recipe from Cafe Delites

Serves 12

Meat Sauce:

• 1 tablespoon olive oil
• 1 onion finely chopped
• 1 carrot finely diced
• 4 cloves garlic cloves minced
• 24 ounces ground beef mince
• 10 ounces ground pork mince or beef
• 24 ounces Passata
• 14 ounces crushed tomatoes
• 3 tomato paste heaped tablespoons. I use garlic and herb flavored.
• 2 beef bouillon cubes or vegetable, crushed
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/2 teaspoon sugar if desired
• 1/4 teaspoon salt season to your tastes
• 1/4 teaspoon black pepper season to your tastes
• Jenn's Note: I added about 1 tablespoon of Worcestershire sauce to balance it out for me 

White Sauce (Béchamel):

• 4 tablespoons butter
• 1/4 cup flour all purpose or plain
• 2 1/2 cups milk
• 1 cup shredded parmesan fresh

Lasagna:

• 13 ounces fresh lasagna sheets
• 17 ounces fresh mozzarella cheese shredded
• 2 tablespoons fresh parsley finely chopped

Heat oil in a large pot over medium heat; sauté the onion and carrots for 8–10 minutes until softened, then stir in the garlic for 1 minute. Add the beef (and pork, if using) and cook while breaking it up with a spoon until browned.

Make sure your pot is well-heated before adding the vegetables so they soften evenly without steaming.

Pour in the passata, crushed tomatoes, tomato paste, crushed bouillon, and dried herbs. Season with salt, pepper (about 3/4 tsp each), and optional sugar. Cover and cook at a gentle simmer for 20–30 minutes, stirring occasionally, until the meat is tender and the sauce thickens.

Taste the sauce toward the end of cooking and adjust the salt, pepper, dried herbs, or sugar to balance the acuteness and acidity to your preference.

Parmesan White Sauce:

In a large pot, melt butter over medium heat. Remove from hot plate; add the flour and whisk for about 30 seconds, or until well blended.

Place pot back onto stove, reduce heat down to low and slowly whisk in 1 cup of the milk until well combined. Once well blended, add the remaining milk in 1 cup increments, mixing well after each addition, until all the milk is used and sauce is free from lumps. If the sauce is too thick, add a little more milk until it turns into a nice and creamy consistency.

Increase heat to medium and continue cooking sauce while stirring occasionally until it thickens (about 6-7 minutes) and coats the back of your wooden spoon.

Add in the parmesan cheese and remove from heat. Season with salt and pepper and mix until the cheese is melted through.

To Assemble:

Preheat oven to 350°F | 200°C.

Spoon about 1 cup of meat sauce onto the base of a 9×13-inch baking dish to prevent sticking and add flavor from the bottom up.

Cover the meat sauce layer with lasagna sheets. (Trim the sheets to fit over the meat if needed).

Layer with 2 cups of meat sauce (or enough to cover the pasta), and add half of the mozzarella cheese. Repeat these layers, leaving the remaining cheese for the top.

Pour the remaining meat sauce and the white sauce over the very last layer of lasagna sheets.  Top with the remaining mozzarella cheese. 

Cover the lasagna (with aluminum foil) and bake for 40 minutes. After baking, uncover the lasagna and put it back in the oven for at least 10-12 minutes more, or until golden.

You can use the grill for this step, but just for 5-6 minutes. Be careful; you don't want to burn the lasagna.

Once beautifully golden and out of the oven, garnish with fresh parsley. Let it stand for about 10 minutes before slicing and serving. ENJOY!

Pollo Asado

Photo from Carlsbad
Cravings

Yet another pollo asado recipe. I'm determined to find a favorite. The problem is they are ALL good. 

I marinated this for 4 hours instead of my standard 5 because I lost track of time. Turns out 4 was perfect for the chicken chunks I used. 

Adding this one to the list of things to cook again.

Pollo Asado

Recipe from Carlsbad Cravings

Serves 4

• 4-5 pounds bone-in chicken thighs (I remove the skin)
• 1/3 c olive oil
• 1/2 c orange juice
• ¼ c lime juice
• 1 small yellow onion, chopped
• 6 cloves garlic, minced
• 2 ounces achiote paste
• 1 T EACH ground coriander, ground cumin, kosher salt
• 2 tsp EACH smoked paprika, dried oregano
• 1 tsp EACH pepper, chipotle chile pepper

Whisk all of the Marinade ingredients together in a large bowl or freezer size plastic bag. Add chicken and turn to coat. Marinate in the refrigerator 4 to 24 hours. Let chicken sit at room temperature for 20-30 minutes before cooking. (If using chicken breasts, only marinate up to 12 hours or else it can become mushy.)

These instructions are for bone-in chicken thighs - adjust as necessary. Preheat the grill to medium-high heat, 425-450°F, clean and grease grates with vegetable oil. Grill chicken skin side down first (if leaving on). Grill for 5-7 minutes per side, or until chicken is cooked through and an internal temperature reaches 175 degrees F on an instant read thermometer. Transfer chicken to a cutting board and let rest 5 minutes before slicing.

Nando’s Portuguese Chicken and Rice

Photo from Recipe
In Eats

I don't know who Nando is, but apparently that guy knows how to make one heck of a chicken and rice
dish!

A little Googling taught me that peri peri has both South African and Portuguese roots. It's actually an Afro-Portuguese creation, with African bird's eye chiles combined with Portuguese ingredients like garlic, citrus, and oil. So there you go—history lesson complete. What I really care about is that it's delicious.

The seasoning on this chicken gives it such a rich, bold flavor, and there are so many layers going on that every bite is interesting. But the rice? WOW. The rice is what really takes this dish over the top.

I'm a big fan of turmeric, and this recipe calls for two whole teaspoons. That's a lot of turmeric, but I loved it. The color, the flavor...all of it worked for me.

Now, if you're sensitive to heat, I would definitely scale back the cayenne. The recipe calls for 1/4 teaspoon of cayenne along with red pepper flakes. I followed the recipe exactly, and let's just say I may have temporarily lost feeling in my mouth. It was HOT.

Spice level aside, this is one seriously delicious chicken and rice dish. The chicken is fantastic, but that rice is the real star of the show.

Nando’s Portuguese Chicken and Rice

Recipe from Recipe In Eats

Serves 4

• 1 lb chicken thighs , boneless, skinless, cut into bite size pieces

PORTUGUESE CHICKEN SEASONING:

• 2 tsp paprika (regular/sweet, not spicy)
• 1 tsp garlic powder (substitute large garlic clove, minced)
• 1 tsp dried oregano
• 1/4 tsp coriander
• 1/4 tsp cayenne (can omit for zero spicy)
• 1 tbsp brown sugar
• 1 tsp cooking kosher salt
• 1 tbsp extra virgin olive oil
• 1/2 tbsp lemon juice (substitute apple cider vinegar)

NANDO’S COPYCAT SPICY RICE (OR NOT):

• 2 tbsp extra virgin olive oil
• 2 garlic cloves , finely minced
• 1 small onion , diced
• 1 red capsicum (bell pepper), deseeded, chopped into 1cm/0.4″ squares
• 1 1/2 cups basmati rice (or long grain rice or medium grain rice)
• 1/4 tsp chilli flakes / red pepper flakes
• 2 tsp turmeric powder
• 2 1/4 cups chicken stock/broth , low sodium
• 1 cup frozen peas (still frozen)
• 1/2 tsp cooking salt / kosher salt

Green onion , finely sliced for a garnish

Mix the Portuguese Chicken Seasoning ingredients in a bowl. Add chicken and toss to coat. Set aside while you prepare the rest of the ingredients, or overnight if you want (though not necessary).

Heat the 2 tablespoons of oil in a large heavy based pot over high heat. Add the chicken and cook until the outside is sealed and gets a bit of colour (it won't go golden). Remove with a slotted spoon into a bowl, leaving oil behind in the pot.

Add garlic and onion into the pot, cook for 1 minute. Add capsicum and cook for 1 1/2 minutes or until onion is translucent.

Add rice and stir to coat in the tasty oil. Add remaining rice ingredients, then scatter the chicken evenly across the surface. Also add any juices accumulated in the bowl. Stir, bring to a simmer, then put the lid on and lower heat to medium low so it's simmering gently. (Note 3)

Cook for 15 minutes, no peeking, no stirring! Liquid should be absorbed – tilt pot and lift lid for quick peek.

Remove pot from the stove and leave to rest for 10 minutes with the lid still on.

Remove lid, gently toss the rice. Spoon into bowls, drizzle over Peri-naise, sprinkle with green onions and serve!

Easy Homemade Yellow Rice

I have officially become the Rice Master!

For the longest time, I struggled to cook rice on the stove. That classic long-grain rice ratio of 2 cups water to 1 cup rice? It NEVER worked for me.

Then I switched to basmati rice, and let me tell you—I make flawless rice every time.

I’ve had this recipe saved for several years but never made it because, honestly, my rice-making skills were questionable at best. But tonight, I decided it would be the perfect side for the Chicken Shawarma Meatballs I made.

And wow. It was perfect!

I made one small adjustment to the recipe: I used 1 cup basmati rice to 1¼ cups water, and the result was fluffy, perfectly cooked rice every single time.

I completely forgot to add the garlic, but honestly? I didn’t even miss it.

This one is definitely going into the regular rotation. It’s easy, delicious, and when you can get perfect rice every time, that’s a win-win in my book!

Easy Homemade Yellow Rice

Recipe from Simply Mama Cooks

Serves 4

• 1 c long grain rice
• 3 T cooking oil
• 1/3 c onion; finely minced
• 2 cloves garlic; minced
• 1 T chicken bouillon powder
• 1/4 tsp ground turmeric
• 1/4 tsp garlic powder
• 1/4 tsp onion powder
• 2 c water

Rinse and drain the rice. 

Preheat a pan; add 3 T oil and the rice. Toast for 5 minutes or until golden brown using a medium low heat.

Add the finely minced onion to the rice. Sauté for 2 minutes. Add garlic and saute for another minute. 

Combine the turmeric, garlic powder, onion powder and chicken bouillon. Quickly mix with rice. 

Add water, bring to a boil, cover with a lid, set heat to a low setting and simmer for 18-20 minutes. 

After the cook time, turn off the heat. DO NOT lift the lid. Allow it to sit covered for 5-10 minutes. 

Uncover, fluff and serve. 

May want to add salt and pepper. 

Chicken Shawarma Meatballs

This recipe combines two of my favorite things: meatballs and chicken shawarma. And let me tell you, these meatballs were absolutely off-the-hook delicious!

I was a little concerned when I saw there were no breadcrumbs in the recipe, but it turns out they weren’t needed at all. The egg yolk was plenty of binder, and the meatballs held together beautifully.

The flavor was spot-on shawarma—warm, savory, and packed with all those delicious Middle Eastern spices I love. And while I absolutely love a good shawarma pita sandwich, these meatballs are a whole lot easier to eat!

I served them with a side of Yellow Rice and a scoop of hummus, and it was such a delicious combination.

This is definitely one I’ll be making again! The one change I'd make (for my taste) is maybe less mint. Mint is one of those herbs that a little bit goes a long way for me.

Chicken Shawarma Meatballs

Recipe from Our Salty Kitchen

Serves 4

Meatballs

½ small red onion, coarsely chopped (about ¼ cup)

¼ c fresh parsley

¼ c fresh mint

1 teaspoon kosher salt

1 teaspoon pepper

1 teaspoon cumin

1 teaspoon paprika

½ teaspoon garlic powder

¼ teaspoon turmeric

¼ teaspoon red pepper flakes

1 lb ground chicken

1 large egg yolk

1-2 tablespoon olive oil

eat the oven to 350°F.

Add the onion, mint, and parsley to the well of a food processor. Pulse 8-10 times until the herbs and onions are minced. Add the salt, pepper, cumin, paprika, garlic powder, turmeric, and red pepper flakes to the onion and herb mixture and pulse a few times to incorporate the spices.

Break up the ground chicken into chunks and add to the spiced onion and herb mixture, then add the egg yolk. Pulse the mixture until the ingredients are completely incorporated into the ground chicken.

Form the mixture into 18 1.5” (1 heaping tablespoon) meatballs.

Heat a cast iron skillet over medium heat. Add the oil and heat until it shimmers. Add half the meatballs to the pan and brown on all sides, turning with tongs and gently shaking the pan to preserve their round shape. Remove the meatballs once evenly browned, then repeat with the remaining batch.

Once all the meatballs have been browned, return them all to the cast iron skillet in a single layer, leaving a bit of room between each. Transfer to the oven and bake for 15-18 minutes, or until the internal temperature reaches 165°F using an instant read thermometer.

Remove the meatballs from the oven and serve immediately with tahini sauce on the size.

Cashew Chicken and Broccoli

Cashew chicken has always been a tough one for me to get right. And every Chinese restaurants insist on adding bell peppers, which is an immediate dealbreaker for me. Why ruin perfectly good cashew chicken?

The versions I've made at home haven't quite hit the mark either. They've tended to be too sweet, with the hoisin sauce taking over the whole dish. I actually read through this recipe carefully before making it (shocking, I know), and immediately noticed the amount of hoisin seemed excessive. I cut it back a bit, and I think that cracked the code. The sauce had plenty of flavor without tasting like a bowl of hoisin sauce.

Another bonus here is the ground chicken. I've really become a fan of using ground chicken lately, and it worked surprisingly well in this dish. It cooked quickly and soaked up all that good sauce.

I'd definitely make this one again. It's fast, easy, and delicious—which, as far as I'm concerned, is the trifecta of a great weeknight recipe.

Cashew Chicken and Broccoli

Recipe from Table for Two Blog

Serves 4

• 1 pound ground chicken
• 2 cups broccoli florets, sliced
• 1 cup cashew halves, more for garnish
• Sliced scallions, for garnish

FOR THE SAUCE:

• ½ cup hoisin sauce
• ¼ cup low-sodium soy sauce
• 2 tablespoons rice vinegar
• ¼ cup dark brown sugar
• 3 cloves garlic, finely minced
• 1 teaspoon finely grated ginger
• 2 tablespoons garlic chili sauce

In a medium bowl, whisk together ingredients for the sauce and set aside.

In a large skillet over medium high heat, add 1 tablespoons of cooking oil. Once the oil is hot, add the ground chicken. Break into smaller pieces with a meat chopper or spatula/wooden spoon. Cook until the chicken is cooked through and no pink remains.

Add the sliced broccoli to the skillet and cook until tender.

Pour the sauce all over the mixture in the skillet and allow to thicken. Add the cashews on top and toss to coat. Remove from heat.

Serve with white rice and drizzle extra sauce on top.

Steak Foil Packets (Hobo Dinner)

Photo by The Food
Charlatan

Hobo packets immediately took me back to Girl Scout camp. I’m pretty sure just about every Girl Scout made these at some point—hamburger patties, potatoes, maybe a little corn, all wrapped up in foil and cooked over the fire. There was something about making your entire dinner yourself that felt pretty darn special. It was simple, but at the time it felt like we were quite the little survivalists.

Fast forward a few decades and I make my own dinner all the time. Somehow, though, the magic has worn off. So when I came across this recipe, the combination of easy and nostalgic was enough to get me in the kitchen.

The recipe calls for cooked rice but doesn't specify whether that means freshly cooked or leftover. I went with leftover rice because I almost always have some stashed in my freezer. I figured the steam and juices inside the packet would do the job of bringing the rice back to life—and they did.

For the protein, I used a NY strip because that’s what I had on hand. I added asparagus for a vegetable and layered everything together with the steak and rice.

The recipe called for cooking the packet for 60 minutes, so that’s what I did.

And, well...that was a mistake.

Over cooked asparagus (the worst) and over cooked NY strip (a sin). 

Steak Foil Packets (Hobo Dinner)

Recipe from The Food Charlatan

Serves 4

• 4 cups cooked rice
• 1 (1-oz) packet onion soup mix
• 1 pound steak, cube steak or top round steak
• 1/2 cup evaporated milk, divided
• carrots, zucchini, asparagus, bell peppers, green beans, etc. , (optional)*
• heavy duty foil

Preheat the oven to 350 degrees F. (Or see notes for camp fire or grill instructions.)

Tear off 4 large sheets of heavy duty foil, about 10-12 inches across. Regular foil will work too, just be careful not to tear it. You can double wrap if you're worried about it.

Add 1 cup of cooked rice to the center of each sheet of foil.

Top rice with about 1-2 teaspoons of onion soup mix.

Use a sharp knife to slice the steak into 12 thin strips, about 1 inch across.

Place 3 strips of steak on top of each mound of rice.

Pour 2 tablespoons of evaporated milk over the top of each mound of steak and rice.

Sprinkle the remaining onion soup mix evenly over the rest of the steak in each packet.

For each sheet of foil, bring the short ends of the foil together over the rice and steak. Press together and fold down securely over the food. For each end, fold the corners in, and then continue folding until you have a nice secure packet. See photos!

Place the 4 packets on a large baking sheet .

Bake at 350 for 1 hour.

Remove from the oven and carefully open each packet, being very careful not to burn yourself with the steam.

Serve hot!

Pan Con Bistec | Cuban Steak Sandwich

Photo from Latina
Mom Meals

Cuban food has always been a little bit of a mystery to me, but it's one I've been happy to explore whenever the opportunity comes along. My Aunt Julie is Cuban, and while I only had the chance to share a handful of meals with her and my uncle that really highlighted Cuban cooking, those meals stuck with me. I remember plenty of rice and beans, and one unforgettable chicken dish that was so tender it practically fell off the bone.

Beyond those memories, I haven't had much experience with Cuban cuisine, but every Cuban-inspired dish I've tried has been full of flavor and something I've genuinely enjoyed. So when I came across this recipe, it immediately went on my must-make list.

The first challenge was finding sour orange, or naranja agria, which is a key ingredient in traditional Cuban mojo. After checking everywhere I could think of without any luck, I ended up making my own mojo marinade using a recipe I found online. I've included that below as well.

I marinated the beef for about two hours, and if I make this again, I'll shorten that time. Surprisingly, the citrus became the dominant flavor. It wasn't unpleasant by any means, but it was much stronger than I expected. I think this dish is at its best when the citrus adds brightness in the background rather than taking center stage.

Even with that one adjustment, I enjoyed trying another Cuban-inspired recipe. It reminded me why I've always been drawn to the flavors of Cuban cooking—simple ingredients, bold flavors, and dishes that feel both comforting and memorable.

Pan Con Bistec | Cuban Steak Sandwich

Recipe from Latina Mom Meals

Serves 4

• 2.2 pounds of cube steak
• 1 teaspoon of salt
• ½ teaspoon of black pepper
• 1 teaspoon of garlic
• ½ teaspoon of cumin
• ½ teaspoon of ground oregano
• 1 packet of Sazon seasoning optional
• 1 large onion sliced
• 1- 1 ½ cups of naranja agria or mojo marinade
• 2 tablespoons of olive oil
• 1 loaf of Cuban bread or French bread
• mayonnaise as desired

Classic Cuban Mojo Recipe

• ¾ cup bitter orange juice (or ½ cup fresh lime juice + ¼ cup sweet orange juice)
• ½ cup extra-virgin olive oil
• 8–10 cloves fresh garlic, minced or crushed
• 1 tbsp dried oregano
• 1 tsp ground cumin
• 1 tsp salt
• ½ tsp black pepper
• ¼ cup fresh mint or cilantro leaves, finely chopped (optional)

In a large bowl, season steak with salt, pepper, garlic, cumin, oregano, and Sazon. Massage the steak with the seasonings. Add in onions and naranja agria. [Or if you can't find naranja agria make the mojo marinade by whisking everything togher.] Let it marinate for 15 minutes.

Heat oil in a large pan over medium high heat. Add in steak and onions. Cook steak for 4-6 minutes per side, or until desired level of done. May be done in batches. 

Leave the onions until as softened as desired. 

To assemble the sandwiches, cut steak one steak into 3-4 slices and place it on a cut 4 inch Cuban bread that has been smeared with mayonnaise. Top with onions and close the sandwich. Serve.

Grilled Chicken Marinade

Photo from The
Country Cook

It’s been hot and smoky here in the PNW, which means the oven doesn’t need to be turned on. Ever. This is exactly the kind of weather that calls for firing up the grill and making a good chicken marinade.

This is a really solid marinade. Everything in it is something most people probably already have in their pantry, so it comes together quickly and easily. And, more importantly, it’s delicious. The Dijon mustard really adds a nice depth of flavor that I especially liked.

I marinated the chicken for about 4 hours this time. I got it started later than I had planned, but honestly, 4 hours was plenty of time. The chicken had plenty of flavor, and the marinade definitely had time to do its thing.

Easy, flavorful, and no need to turn on the oven. That’s a win during a PNW heat wave.

Grilled Chicken Marinade

Recipe from The Country Cook

Serves 4

1 cup olive oil

¾ cup soy sauce

¼ cup lemon juice

¼ cup mustard (Dijon or yellow)

¼ cup Worcestershire sauce

2 teaspoons minced garlic

1-½ teaspoons freshly ground black pepper

2 pounds chicken tenderloins

Combine 1 cup olive oil, ¾ cup soy sauce, 1/4 cup lemon juice, ¼ cup mustard, ¼ cup Worcestershire sauce, 2 teaspoons minced garlic and 1-½ teaspoons freshly ground black pepper and whisk together well.

Put 2 pounds chicken tenderloins into a lidded container or ziptop bag and pour marinade over top of chicken.

Make sure all the chicken is coated, then snap on the lid or zip the top closed.

Pop it into the refrigerator for at least 4 hours or overnight.

When chicken is ready, soak 6-8 wooden meat skewers in water for at least a half an hour (so they don’t burn on the grill). Obviously you can skip this step if using metal skewers.

Once skewers have soaked, begin threading chicken onto skewers.

Preheat grill to medium high heat (about 350F). Place skewers on clean grill.

Cook for about 5-6 minutes per side (until internal temp. is 165F degrees).

It's really important that you flip the chicken using tongs and you handle it by the meat portion of the skewer. Don't try flipping using the skewer itself.

Allow to cool for a couple of minutes before serving.

Crockpot Swiss Steaks

I have a vague memory of my Grandma making Swiss steak when I was a kid. I remember her telling me how fancy it was because it was “Swiss.” Now, having actually lived in Switzerland, I don’t recall ever seeing Swiss steak on a menu. So naturally, I had to know where it came from. Off to Google I went…

Photo from Spend
with Pennies

Turns out, Swiss steak is American and the “Swiss” part refers to the way the meat is tenderized. Basically, it’s the technique used to turn a tougher cut of beef into something resembling cube steak. So, not nearly as fancy as Grandma made it sound. 

Apparently, I’ve made Swiss steak a handful of times over the years, and my reviews of those recipes are all over the place. Some I’ve liked, some I haven’t. I’m going to go out on a limb here and say the recipe matters.

Unfortunately, this particular recipe didn’t do it for me.

It felt like it was missing some depth. Now, I do realize the blog I found this on is Spend with Pennies, which is all about doing more with less, so perhaps I should have expected this to be a pretty basic recipe. And it was. Basic isn’t necessarily a bad thing, but in this case, I just felt like it needed…more. More flavor, more depth, something to make me want to go back for another bite.

What I did really like were the carrots. I absolutely love carrots that have been slowly stewed in a beefy broth for a couple of hours. Those were tender, flavorful, and probably my favorite part of the whole dish.

So, the verdict? I think I like Swiss steak. I just need to find the right recipe.

Crockpot Swiss Steaks

Recipe from Spend With Pennies

Serves 4

• 1 ½ pounds round steak or cube steaks or minute steaks
• 2 carrots sliced into 1-inch pieces
• 1 rib celery sliced into 1-inch pieces
• ½ yellow onion sliced ½-inch
• 2 cloves garlic sliced
• ¼ cup all-purpose flour
• 1 tablespoon olive oil
• ½ cup white wine
• 1 cup beef broth
• 1 (14.5 ounce each) can diced tomatoes with juices
• 2 tablespoons tomato paste
• 1 tablespoon Worcestershire sauce
• ½ teaspoon dried thyme leaves
• salt and black pepper to taste
• cornstarch optional, for thickening

Add sliced carrots, celery, onion, & garlic to the bottom of a slow cooker.

Pound steaks with a meat tenderizer to ¼ inch thickness and season with salt and pepper (cube steaks do not need to be pounded). Put flour in a shallow dish or plate and dredge each steak in the flour mixture.

Heat oil in a skillet over medium-high heat and brown steaks on both sides, about 2 minutes per side adding more oil if needed.

In the same pan, add wine and scrape up any brown bits. Add to the slow cooker with remaining ingredients except for the cornstarch.

Cover and cook for 6-8 hours on low or 4-5 hours on high or until steaks are fork tender.

Serve over mashed potatoes or noodles.