Tag: garlic

Greek Pasta Bowl

Sometimes cooking can be a challenge for all of us. Our days are filled with work, meetings, sports, kids, and many other things. So often, picking up dinner is easier. Although that’s not always bad, there’s nothing quite as good as a home-cooked meal.

This recipe is ideal for a weeknight dinner when time is short. This easy, Greek-style dish is loaded with flavor. For this recipe, I used chicken sausage. I recently tried it for the first time. Now you can find it on my table at least once a week. It is available in various flavors, and it’s so very delicious.

The chicken sausage paired great with artichoke hearts, sun-dried tomatoes, onions, lemon juice, goat cheese, pasta, and arugula. Adding some starchy pasta water adds flavor and helps thicken the sauce.

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Greek Pasta Bowl

Course Main Course
Author Amye Melton

Ingredients

  • 1 16-ounce package Rigatoni pasta or pasta of your choice
  • 1-2 tablespoons extra virgin olive oil
  • 1 medium red onion chopped
  • 2-3 cloves fresh garlic minced
  • 12-ounce package Chicken sausage cut into rounds
  • 1 14-ounce jar marinated artichoke hearts drained
  • 1/2 cup sun-dried tomatoes chopped
  • 2 tablespoons fresh lemon juice
  • salt and freshly ground black pepper to taste
  • 2 teaspoons dried oregano
  • 1 teaspoon chili flakes or to taste
  • 8 ounces goat cheese crumbled
  • 1 cup arugula

Instructions

  • Bring a large pot of salted water to a boil. Cook pasta until al dente.
  • While pasta cooks, heat a large skillet over medium-high heat. Add oil and sauté onion until tender. Add garlic and cook for about 1 minute, or until fragrant.
  • Add sausage and cook until browned on both sides.
  • Add artichoke hearts, sun-dried tomatoes, lemon juice, salt, pepper, oregano, chili flakes, goat cheese, cooked pasta and a couple of ladles of pasta water. Stir to combine and heat through. Add arugula and toss.
  • Remove from heat, Garnish with lemon wedges, if desired. Serve.

Seafood Gumbo

Seafood Gumbo

The cold weather in Georgia lately has me craving big bowls of soup, chili, and chowder. One of my favorite meals is seafood gumbo. My mother made a killer gumbo, and what I wouldn’t give for a big bowl at her house.

This gumbo contains succulent shrimp, oysters, crab, and crawfish. Fortunately, I had plenty in my freezer to make a big pot. Serve gumbo over steamed rice with plenty of garlic bread. Reheat over low heat on the stovetop for best results. Use the bits of goodness and add to a quesadilla or nachos the next day. Pick out the seafood and vegetables only, avoiding any extra soupy mixture. You will appreciate having leftovers when you bite into these wonderfully delicious treats!

This gumbo has a slight kick. If you are sensitive to heat, you can adjust the seasonings to your taste. I like my gumbo slightly thick and usually have extra filé on hand, just in case I need it. It is best to add the seafood about 20 minutes before serving to avoid overcooking.

Seafood Gumbo
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Seafood Gumbo

Course Main Course
Author Amye Melton

Ingredients

  • 1 cup vegetable oil
  • 2 cups all-purpose flour
  • 1 cup diced yellow onion
  • 1 cup diced celery
  • 1 cup diced green bell pepper
  • 1 tablespoon minced garlic
  • 1 cup chopped green onions, divided
  • 1 1/2 gallons water
  • 1/2 pound fresh or frozen okra
  • 1 (10-ounce can) Rotel
  • 1/2 tablespoon salt
  • 1/2 teaspoon black pepper
  • 1/4 cup Old Bay Seasoning
  • Louisiana hot sauce to taste
  • 1/2 teaspoon crushed red pepper flakes or to taste
  • 2 tablespoons Paul Prudhomme's Seafood Magic
  • 2 tablespoons Cajun seasoning
  • 2 tablespoons dried basil
  • 2 tablespoons dried thyme
  • 2 1/2 pounds peeled and deveined shrimp (70 to 90 ct.)
  • 1 pound crab meat
  • 1 pint fresh oysters
  • 2 to 3 ounces Pure Ground Gumbo File

Instructions

  • Make a roux in a large heavy pot over medium heat: Add oil to pot and heat over medium heat, add flour, it will sizzle when it's at the correct temperature. Use a whisk and stir constantly. Stir until it reaches the color of peanut butter. DO NOT BURN!!
  • Add onions, celery, bell pepper, garlic, and 1/2 c. green onions. Cook until ingredients are cooked down.
  • Add water, okra, Rotel, and seasonings and bring to a boil. Reduce heat to low and simmer at least 1 hour. Add seafood and continue to cook on medium for about 15 to 20 minutes.
  • Taste for seasoning. Add file to thicken.
  • Stir in remaining green onions and simmer a few more minutes. Serve over rice in bowls.

Hummus

Hummas

I know it’s no surprise to some, but I love appetizers. One of my favorite things is to go out with my husband or friends, and rather than ordering a complete meal, we split appetizers. We have even started having appetizer night when we camp.

Today’s recipe is for hummus. Homemade hummus is hands-down better than any store-bought hummus! It is also easy to make! However, finding tahini in my neck of the woods can be hit or miss. Therefore, I will include a recipe below for homemade tahini. If you plan to make homemade tahini, make it first.

To make the creamiest hummus, remove the skin from the chickpeas. Gently pinch the pea, and the skin will come off very quickly. Removing the skin is certainly not a requirement for delicious hummus, but it will be creamier.

Hummus is excellent served with carrots, cucumbers, pita chips, naan, or even on sandwiches and wraps. Of course, you can also jazz up your hummus and make amazing flavors. Use your imagination for all kinds of possibilities. Roasted red pepper, roasted beets, or black olives are a few of my favorite!

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Hummus

Course Appetizer
Author Amye Melton

Equipment

  • Food Processor

Ingredients

  • 1 (15-oz. can) chickpeas rinsed and well-drained
  • 1/4 cup freshly squeezed lemon juice
  • 1/4 cup tahini (homemade tahini recipe follows)
  • 1 small garlic clove minced
  • 2 tablespoons extra-virgin olive oil plus more for serving
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon kosher salt
  • 2-3 tablespoons cold water
  • paprika to sprinkle on top before serving

Instructions

  • In the bowl of a food processor, combine the tahini and lemon juice and process for 1 minute. Scrape the sides and bottom of bowl, then process a minute more.
  • Add the olive oil, minced garlic, cumin, and salt and process about 30 seconds. Scrape down the sides and bottom of bowl and process a few more seconds.
  • Add half of the chickpeas to the mixture and process for 1 minute. Scape the sides and bottom of the bowl and add the remaining chickpeas. Process another 1-2 minutes, or until smooth. Mixture will be thick.
  • Add 2-3 tablespoons of cold water until you reach the perfect consistency.
  • Taste for salt and add more is needed.
  • Spoon into a bowl. Drizzle with olive oil and sprinkle with paprika and chopped fresh parsley, if desired.
  • Store in airtight container and refrigerate up to one week.
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Homemade Tahini

Course Appetizer
Author Amye Melton

Equipment

  • Food Processor

Ingredients

  • 1 cup sesame seeds
  • 2 - 4 tablespoons canola oil
  • pinch kosher salt optional

Instructions

  • Add sesame seeds to a wide, dry saucepan over medium-low heat and toast seeds, stirring constantly until the seeds before fragrant and very lightly colored, but not brown. Be very careful because the sesame seeds can burn quickly.
  • Transfer toasted seeds to a baking sheet or large plate to cool completely.
  • Add cooled sesame seeds to the bowl of the food processor and process until the look crumbly.
  • Add 3 tablespoons of the oil then process for 2 to 3 minutes more, stopping to scrape down the sides and bottom of bowl a couple of times. Check the tahini's consistency, it should be smooth, not gritty and should be pourable. You may need to process for another minute or so or add more oil, a teaspoon at a time, until the correct consistency is reached.
  • Taste before adding salt. Process a few more seconds.
  • Store tahini covered in the refrigerator for up to one month. Stir well before using.

Greek Chicken Bowls

I am sure you will agree, a lot has changed since March! The way we shop, worship, socialize, travel, and so much more. Although many are staying home, many are essential workers and have continued going to the office, even traveling for work.
 
I recently went on a road trip with Greg. We packed our masks and hand sanitizer and hit the road, being mindful and cautious when we had to make stops. Before COVID, we would have taken advantage of a little time away and had a few special meals. This time it was drive-thru windows and stopping only for the gas and bathroom breaks. All of the changes made me wonder if life will ever be as we knew it again?
 
There are many things I miss, but one is enjoying a meal at a favorite restaurant. I know I am not the only one that is tired of cooking. Many restaurants are open with restrictions now.  We have gone to a local favorite a few times, but for the most part, we still eat at home. I love a fancy meal as much as the next person, but I am all about quick and easy these days. That is why I love a meal in a bowl! I get the flavor of a fancy meal in the ease of a bowl.
 
This Greek Chicken Bowl could be my number one favorite meal right now! This flavor combination is phenomenal! Despite the list of ingredients and number of steps, the recipe is easy peasy. It’s also a meal that you can make low-carb simply by only using riced cauliflower instead of steamed rice.
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Greek Chicken Bowls

Course Main Course
Servings 4
Author Amye Melton

Ingredients

  • Marinade
  • 1 pound boneless, skinless chicken sliced in half to make thin cutlets
  • 2 tablespoons extra-virgin olive oil
  • 3 tablespoons fresh lemon juice
  • 1 tablespoon white wine vinegar
  • 1/2 teaspoon dried thyme
  • 2 tablespoons dried oregano
  • 4 cloves garlic grated
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • Cucumber Salad
  • 2 cups English cucumbers chopped
  • 4 Roma tomatoes chopped
  • 1/2 cup kalamata olives sliced in half
  • 1/4 cup finely chopped red onion
  • 1 clove garlic grated
  • 1/4 cup pepperoncini peppers sliced
  • 1 pouch Good Seasons Italian Salad Dressing
  • 1/4 cup white wine vinegar
  • 3 tablespoons water
  • 1/2 cup extra-virgin olive oil
  • Tzatziki Sauce
  • 2 cups plain Greek yogurt
  • 1 large English cucumber seeds removed
  • 1 clove garlic grated
  • 1 tablespoon chopped fresh mint
  • 1 tablespoon chopped fresh dill
  • juice of 1 lemon
  • salt and pepper to taste
  • 2 cups steamed rice or cooked riced cauliflower
  • 1/2 cup feta cheese

Instructions

  • First make the Tzatziki 24 hours before serving:
    Line a sifter with a coffee filter and set over a bowl that will support the sifter without it touching the bottom of the bowl. Spoon yogurt into the lined sifter. Cover and refrigerate overnight.
    Discard liquid.
    Grate cucumber and squeeze dry using a clean dish towel.
    Combine the yogurt, grated cucumber, garlic, mint, dill, lemon juice, salt and pepper. Refrigerate overnight.
    Serve with your Greek Chicken Bowl.
  • 8 hours before you plan to cook the chicken, prepare your marinade:
    In a large ziplock bag add the raw chicken, olive oil, lemon juice, vinegar, thyme, oregano, garlic, salt, and pepper.
    Massage the marinade into the chicken and place the bag in the refrigerator.
  • Make rice or riced cauliflower and set aside.
  • When you are ready to cook chicken, heat a large skillet over medium-high heat, spray with nonstick cooking spray.
    Remove the chicken from the marinade and cook chicken for 4 - 5 minutes per side until golden brown and done through.
    Remove chicken from pan, set aside to rest 8-10 minutes. When ready to serve slice the chicken into strips.
  • Meanwhile, prepare the cucumber salad :
    In a medium bowl, combine the chopped cucumber, tomatoes, olives, onions, garlic, and peppers.
    Mix the Good Seasons dressing mix with the white wine vinegar, water and olive oil. (You will not use all of this dressing.)
    Spoon several spoonfuls of dressing over the cucumber mixture and toss. Set aside.
  • To assemble your Greek chicken bowl:
    Add 1/2 cup rice or riced cauliflower to each bowl. On top of the rice (or cauliflower) add 3/4 cup cucumber salad, a dollop of tzatziki sauce, sliced chicken. Top with crumbled feta cheese. Garnish with fresh dill, if desired.
    Serve.

Greg’s Venison Balsamic Chili (Keto, Low-Carb, GF)

Greg's Venison Balsamic Chili

I love it when Greg is in charge of dinner! You can bet that more often than not, it’s going to be something smoked on the Traeger, or he will doing something with venison. Something he had hunted and put on the table himself brings out the manly man in him.

I love it, even more, when he does a little research and creates a whole new recipe for us to try.  Some of my favorite recipes to date are recipes that he has found and tried. He did his homework and made this wonderfully yummy chili over the weekend. I would have never guessed that he would dare to put balsamic vinegar in chili, but he did and wow, what a fantastic addition!

You can always change up any venison recipes that I post for ground beef, and I think ground turkey would even be good in this recipe.

(The chili pictured is not actually the Venison Balsamic Chili.  The Venison Balsamic Chili is darker in color with the black soy beans instead.)

Greg's Venison Balsamic Chili
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Greg's Venison Balsamic Chili

Course Main Course
Servings 8
Author Amye Melton

Ingredients

  • 1 1/2 lb ground venison
  • 1 Tbsp. extra virgin olive oil
  • 1/4 c. onion finely minced
  • 2 cloves garlic minced
  • 1 (26.46-oz.) Pomi finely chopped tomatoes
  • 1 (10-oz.) Rotel Chili Fixin's
  • 2 Tbsp. chili powder
  • 1/4 c. balsamic vinegar
  • 1 tsp. salt
  • 1-2 dashes hot sauce
  • 1 tsp. ground cumin
  • 1 Tbsp. Worcestershire sauce
  • 1 pkt. Pyure sweetener optional
  • 1 (15-oz.) can black soy beans rinsed and drained

Instructions

  • Heat olive oil in a Dutch oven.  
  • Add onion and saute until soft.  
  • Add garlic and sauce until fragrant.  
  • Add venison and cook until brown.  Drain fat if desired.
  • Add tomatoes, Rotel, chili powder, balsamic vinegar, salt, hot sauce, cumin, Worcestershire and Pyure.  Stir to combine.
  • Stir in black soy beans. 
  • Simmer for about 1 hour.

Notes

Nutritional Information:
Net Carbs: 7 g.; Fat: 8 g.; Protein: 17 g.; Calories 191