Brisket Tacos and Cilantro Lime Rice

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For Labor Day, my inlaws came over so I wanted to make something that would be customizable. Tacos are easy, but brisket tacos are easy and delicious. I love ordering brisket tacos at Tex Mex restaurants so I thought I'd just make a standard brisket and add the usual taco fixings. I thought it turned out pretty tasty.

This brisket recipe is from Tyler Florence and was very good; probably the best brisket I've had in awhile (not compared to the smoked brisket at BBQ places - I don't have a smoker!). It was very juicy, tender, with lots of flavor.

Beef Brisket Recipe
4 large garlic cloves, smashed
1/2 teaspoon kosher salt, plus more for seasoning
4 sprigs fresh rosemary, needles striped from the stem and chopped
1/4 cup extra-virgin olive oil
1 (4 pound) beef brisket, first-cut (I had a huge brisket that I cut into 3 parts and froze - I used just 1 part, which was about 4 pounds)
Coarsely ground black pepper
4 large carrots, cut in 3-inch chunks
3 celery stalks, cut in 3-inch chunks (reviews said this got mushy so I skipped it)
4 large red onions, halved
2 cups dry red wine
1 (16-ounce) can whole tomatoes, hand-crushed
1 handful fresh flat-leaf parsley leaves
3 bay leaves
1 tablespoon all-purpose flour (optional)

Preheat the oven to 325 degrees F.

On a cutting board, mash the garlic and 1/2 teaspoon of the salt together with the flat-side of a knife into a paste. Add the rosemary and continue to mash until incorporated. Put the garlic-rosemary paste in a small bowl and add 2 tablespoons of olive oil; stir to combine.

Season both sides of the brisket with a fair amount of kosher salt and ground black pepper. Place a large roasting pan or Dutch oven over medium-high flame and coat with the remaining olive oil. Put the brisket in the roasting pan and sear to form a nice brown crust on both sides. Lay the vegetables all around the brisket and pour the rosemary paste over the whole thing. Add the wine and tomatoes; toss in the parsley and bay leaves. Cover the pan tightly with aluminum foil and transfer to the oven. Bake for about 3 to 4 hours, basting every 30 minutes with the pan juices, until the beef is fork tender.

Remove the brisket to a cutting board and let it rest for 15 minutes. Scoop the vegetables out of the roasting pan and onto a platter, cover to keep warm. Pour out some of the excess fat, and put the roasting pan with the pan juices on the stove over medium-high heat. Boil and stir for 5 minutes until the sauce is reduced by 1/2. (If you want a thicker sauce, mix 1 tablespoon of flour with 2 tablespoons of wine or water and blend into the gravy).

Slice the brisket across the grain (the muscle lines) at a slight diagonal.

*My changes: I did not make the gravy, since we were using them in tacos. I had sliced avocado, cheese, sour cream, salsa, and flour tortillas to go with it.
 
 
 
For the sides, I made cilantro lime rice and black beans - they could be used in the tacos or on the side. Or both. 
 

This is surprisingly similar to the rice at Chipotle - it would be great in a burrito, taco, burrito bowl, or just as a side dish.
 
Cilantro Lime Rice
2 cups water (use chicken broth; it's MUCH better)
1 tablespoon butter
1 cup long-grain white rice
1 teaspoon lime zest
2 tablespoons fresh lime juice
1/2 cup chopped cilantro

Bring the water to a boil; stir the butter and rice into the water. Cover, reduce heat to low, and simmer until the rice is tender, about 20 minutes.

Stir the lime zest, lime juice, and cilantro into the cooked rice just before serving.

Sloppy Bombay Joes

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I think it's impossible to get a sloppy joe to look appealing? This meal is from my new favorite Food Network host - Aarti. I rooted for her during The Next Food Network Star and am so pleased with her first few episodes. I already loved Indian food, and the spices they use, but her recipes give even more ways to use the unique flavors.

Now, I do not like sloppy joes. Matter of fact, it's a "man meal" that Jason makes if I go out of town because I'm not making it or eating it. I have to eat my words after trying these - they were delicious. Obviously worlds apart from the dreaded canned Manwich you can find at Walmart but still very easy and so tasty. Since her recipe uses ground turkey, and relies on spices for flavor, the calorie count can't be that bad...

Sloppy Bombay Joes
Sauce:
2 tablespoons vegetable oil
1 tablespoon minced ginger
2 cloves garlic, minced
1/2 serrano chile, seeded and finely minced (save the other half for the turkey)
1 teaspoon garam masala
1/2 teaspoon paprika
1 (15-ounce) can tomato sauce
1 cup water

Turkey:
3 to 4 tablespoons vegetable oil
Small handful shelled pistachios, about 1/4 cup
Small handful raisins, about 1/4 cup (I skipped - I really hate raisins)
1 teaspoon cumin seeds (skipped - but want to try it again with them)
1/2 large white onion, finely diced
1 red bell pepper, seeds and membrane removed, finely diced (skipped)
1/2 serrano chile, seeds intact (don't chop it up unless you like things spicy!)
Kosher salt
1 pound ground turkey
1/2 teaspoon honey
1/4 cup half-and-half (I used a little cream instead)
Small handful chopped fresh cilantro (soft stems included)
4 to 6 hamburger buns
 
Begin by making the sauce: Warm the oil in a medium saucepan over medium heat, until it shimmers. Add the ginger, garlic and serrano pepper. Saute until the ginger and garlic brown a little. Add the garam masala and paprika and saute for 30 seconds. Stir in the tomato sauce and water. Bring to a boil, then reduce the heat and simmer, uncovered, until thickened, about 15 minutes.

Meanwhile for the turkey, in large skillet, warm 2 tablespoons of oil. When shimmering, add the pistachios and raisins. Cook until the raisins swell up and the pistachios toast slightly. Remove from the pan and set aside.

Return the pan to medium heat, add 1 to 2 more tablespoons of oil, and warm until shimmering. Add the cumin seeds and allow them to sizzle for about 10 seconds, or until some of the sizzling subsides. Stir in the onions and bell pepper; saute until softened and starting to brown. Add the serrano pepper. Saute for another couple of minutes, seasoning with a little salt. Stir in the turkey, breaking up the big lumps. Cook until opaque, about 5 minutes.

Meanwhile, your sauce should be ready. Pour the sauce into the skillet with the turkey. Stir and bring to a boil, then lower the heat and simmer until the mixture has thickened slightly, about 10 minutes.

Once the turkey is cooked and the sauce has thickened a little, remove the serrano pepper. Add the honey, half-and-half, pistachios and raisins. Stir through and taste for seasoning. Before serving, garnish with fresh cilantro.

Toast the buns, fill with the turkey mixture and serve.

Scallops with Sauteed Spinach, Basil, and Cream

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This recipe is from my friend, Sheryl, who adapted the original recipe. I used her suggestions for the most part and it was really, really tasty. I wish my picture looked as good as hers so you could see just how nice this dish looks when plated.

Scallops With Basil and Cream
2 tablespoons butter
1/4 cup chopped onions
3/4 teaspoon minced garlic
1 pound bay or sea scallops
1/4 cup white wine
2 tablespoons chopped fresh basil leaves
1/4 cup heavy cream
Salt and fresh ground black pepper
Pasta, cooked

Heat the butter in a skillet on medium heat. Add the onions and garlic, and cook, stirring, until they are just soft, about 3 minutes.

Add the scallops and cook, stirring, for about 2 minutes. Add the wine and cook, stirring, for 2 minutes. Transfer the scallops to a platter and set aside.

Add the basil and cream and cook until the cream reduces and thickens a bit. Season with salt and pepper. Return the scallops to the skillet and toss gently to coat with the sauce. To serve, pour the mixture over linguine or angel hair pasta.

*My changes, per Sheryl's suggestions: I seared the scallops prior and just added them at the end. I sauteed some spinach in butter and garlic, set aside, and then plated it under the scallop mixture. I also doubled the sauce so there would be plenty. We got 3 good servings from this recipe (with the doubled sauce)

Spicy Honey-Brushed Chicken and Quinoa Salad with Peaches

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Tonight's dinner was really good. Both recipes are from Cooking Light and were very fast. The chicken recipe is originally for thighs but since I don't care for thighs, I cut breasts in half (and thirds, for one large piece) and used the same cooking times. Worked great. The recipe is really stuff you already have in your pantry and spice cabinet, which makes it budget friendly. The chicken has a good kick to it. I'm pretty sensitive to heat and I ate it fine but just as a warning. You could leave out the cayenne and probably still get good flavor without the heat.

I love quinoa, and I'm glad there are more and more recipes using it. It's very healthy and easily versatile, plus I think it's cool looking. I had to punt on the quinoa recipe, as I didn't have a lemon and I used up my honey on the chicken but it was still perfect. The peach really makes it; it melds so nicely with the quinoa.

Spicy Honey-Brushed Chicken
2 teaspoons garlic powder
2 teaspoons chili powder
1 teaspoon salt
1 teaspoon cumin
1 teaspoon paprika
1/2 teaspoon ground red pepper
8 skinless, boneless chicken thighs (I used 3 large breasts)
Cooking spray
6 tablespoons honey
2 teaspoon cider vinegar

1. Preheat broiler
2. Combine first 6 ingredients in large bowl. Add chicken to the bowl and toss to coat. Place chicken on a boiler pan coated with cooking spray. Broil chicken 5 minutes on each side.
3. Combine honey and vinegar in a small bowl, stirring well. Remove chicken from oven; brush honey mixture on chicken. Broil 1 minute. Remove chicken and turn over. Brush with honey mixture. Broil 1 additional minute or until chicken is done.

Quinoa Salad with Peaches
Bring 1.5 cups water to boil in medium saucepan. Add 3/4 cup uncooked quinoa. Cover, reduce heat, and simmer 20 minutes. Cool quinoa slightly. Stir in 1/4 cup minced red bell pepper, 1/4 cup chopped green onions, 3 tablespoons fresh lemon juice, 1.5 tablespoons olive oil, 1/2 teaspoon kosher salt, 1.5 teaspoons honey, 1/4 teaspoon black pepper, and 1 sliced ripe peach.

My changes: I left out the bell pepper, used lime juice instead of lemon, and used corn syrup instead of honey. Hey, I was desperate!

Gnocchi with Shrimp, Asparagus, and Pesto

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Tonight's dinner came from the Sept Cooking Light magazine. It was the perfect summer meal - light, bright, just used one pot, and VERY fast. Start to finish was 20 minutes, and that includes the peeling of shrimp and chopping.

Gnocchi are potato dumplings; they are usually found in with the dried pasta. They cook in 3-4 minutes and can be used like a pasta.

Gnocchi with Shrimp, Asparagus, and Pesto
1 (16 ounce) package vacuum-packed gnocchi
4 cups (1 inch) pieces of asparagus (about 1 pound)
1 pound peeled and deveined large shrimp, coarsely chopped
1 cup basil leaves
2 tablespoons pine nuts, toasted (use the microwave!)
2 tablespoons shredded Parmesan cheese
2 teaspoons fresh lemon juice
2 teaspoons bottled minced garlic
4 teaspoons EVOO

Bring about 2 quarts of water to a boil in a Dutch oven. Add gnocchi and cook 4 minutes or until done (it will rise to the surface). Remove with a slotted spoon and place in a large bowl. Add shrimp and asparagus to the pot; cook 5 minutes or until shrimp is done. Drain. Add shrimp and asparagus to the gnocchi.

Combine 1 tablespoon water, basil, pine nuts, cheese, lemon juice, and garlic in a food processor. Process until smooth, scraping sides. Drizzle oil through the chute with the processor on and process until well blended. Add basil mixture to bowl and toss well to coat. Serve immediately.

Grilled Achiote Chicken

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This recipe came from the Relish magazine that my dad had passed onto me. The whole issue is ethnic foods and this was from Mexico. I've never even heard of Achiote seasoning before but now that I have a box of it, I will use it again soon. Evidently it's a good marinade on just about anything. I found it in the Mexican food section of the ethnic aisle at Kroger.

This chicken was very easy and quick. I took the magazine's advice and sliced the chicken very thinly and mixed it in with the sauce. Then, served it in warm tortillas with chopped cilantro, sour cream, some cheese, and cubed avocado. We both really liked the flavor. It's hard to describe. It's not spicy but sorta tangy.

Grilled Achiote Chicken
Marinated Chicken:
1 (7 ounce) packet achiote seasoning
1/2 cup white vinegar
2 tablespoons vegetable oil
4 boneless/skinless chicken breasts

Achiote Citrus Sauce:
2 garlic cloves, finely minced
1/4 cup fresh orange juice
1/4 cup fresh lime juice
1/2 teaspoon salt
Ground black pepper

To prepare chicken, dissolve achiote seasoning in vinegar and oil. Add chicken, turn to coat well, and marinate in refrigerator for 1 hour.

Prepare the grill. Remove chicken from marinade, reserving marinade. Grill chicken until done, about 7 minutes on each side.

To prepare sauce, pour reserved marinade into saucepan; add garlic and juices. Bring to a boil, reduce heat and cook, stirring, until sauce is the consistency of a thin cream sauce. Add salt and pepper. Serve sauce over chicken.

Roasted Green Chile Cheese Grits from Bonnell's Restaurant

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We had a staff hosted dinner over the weekend for a group of people who won it in a fundraiser auction a few months ago. Typically, we talk about a menu and see what each person could make and bring to complement it. I decided to bring a starch - we talked about risotto (too time consuming), polenta, and grits. I'm a fan of cheese grits. I've never been to Bonnell's but a colleague said their chile cheese grits would be perfect for the meal so that's what I made. Since the grits can get gummy, I roasted the chile and chopped everything at home and cooked the dish there.

Grits are always easy to make and even non-grit loving people typically like cheesy ones that are really creamy. These grits are really, really tasty. Probably the best grits I've had to date. Since Jason wasn't at the dinner, I can't wait to make them at home again sometime soon so he can taste them. They were flavorful, cheesy, and creamy.

This would be delicious with a big steak and some grilled asparagus.

Roasted Green Chile Cheese Grits
1 teaspoon butter (I'm sure I used more...)
1/2 cup chopped onion
1 roasted poblano chile, chopped
1 teaspoon chopped garlic (I used more)
1 cup chicken stock
1 cup heavy cream
1/2 cup quick grits
2 ounces grated cheddar cheese
2 ounces grated jack cheese
salt and pepper, to taste
Creole seasoning blend, to taste

Saute chile, onion, and garlic in butter until soft.

Add cream and chicken stock and bring to a simmer (just before a rolling boil).

Quickly whisk in seasonings and grits. Stir constantly until grits begin to thicken (a colleagues help in whisking was helpful!)

Gently fold in cheeses and let sit for at least 5 minutes.

(Starbucks knock-off) Mocha Frappuccino

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Each month, Food Network Magazine (which I love) makes a copy cat recipe from a popular restaurant. I've made several of them and they are always spot on. This month was the mocha frappucino from Starbucks. I rarely order the frapp at Starbucks because it's pricey. I'm just as happy with an iced coffee (half the price and larger size). But they are delicious... and the mocha is my favorite. This recipe is really good. I thought it tasted like it, and I didn't even do all the steps. I realized (after making the coffee mixture) that I don't own a single ice cube tray so I had to punt. Also, it's a pain in the rear. If I make it again (which you know I will...) I will make a huge batch to have on hand for awhile. Or invite over a lot of friends.

Mocha Frappuccino
Makes: 4 drinks

For the coffee ice
3 tablespoons sugar
2 cups warm strong coffee

For the chocolate syrup
2/3 cup sugar
1/2 cup unsweetened cocoa powder
1 ounce milk chocolate, finely chopped (I used dark - life's too short for milk chocolate)
1.5 teaspoons honey
1/2 teaspoon vanilla extract

For the frappes
1 cup reduced fat milk
Whipped cream, for topping

Make the coffee ice. Stir the sugar into the coffee until dissolved, then let cool. Pour into a 16 cube ice cube tray and freeze until solid, about 3 hours.

Make the chocolate syrup: Combine the sugar and cocoa powder in a saucepan and slowly whisk in 3/4 cup hot water. Bring to a simmer over medium heat, whisking, until the sugar dissolves, 3-5 minutes. Do not boil. Remove from heat and stir in chocolate, honey, and vanilla until smooth. Transfer to a bowl and refrigerate until cool.

Make the frappes: Puree 8 coffee ice cubes, 1/2 cup milk, 1/3-1/2 cup chocolate syrup, and 1 cup plain ice in a blender until smooth. Pour into 2 glasses, then repeat to make 2 more drinks. Top with whipped cream and more chocolate syrup.

ABC Baby Shower

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This weekend I hosted a baby shower for my sister and her new baby, Zoe. I didn't want to do a typical frilly shower with pastel colors and teddy bears so I decided to do a bright, modern color scheme of tangerine, hot pink, and green and use ABCs. The invites had the alphabet on them and said "Z is for Zoe."

I was really pleased with all the food - most of them were new recipes. I'm one of "those" that tries a new recipe out on guests. In my defense, I tasted everything prior and would have trashed anything gross and just left it off the table. I did 3 different sandwiches, 2 salads, fruit, a bread, chips, and cake for dessert. Enough for lunch but not overly heavy.

I made watermelon limeade, peach tea, and ice water for drinks, plus coffee with cake. The peach tea was disappointing to me so I'm not including the recipe. The watermelon limeade was raved about; it was unique and several guests asked for the recipe. I put sliced lemons and limes in the water for color and added flavor. I also put lemon wedges and fresh mint out for anyone that wanted it.

The little signs each say "W is for Watermelon Limeade, P is for Peach Tea" etc.

W is for Watermelon Limeade
8 cups chopped seedless watermelon (about 6 pounds)
1/2 cup freshly squeezed lime juice (about 4 limes)
2 to 4 tablespoons sugar
1/2 cup vodka (optional)
Ice cubes, for serving
Fresh mint leaves, for serving

Working in batches, puree watermelon in a blender or food processor* with lime juice until smooth. Add 2 tablespoons sugar, and blend to combine. Taste, adding more sugar if necessary. Transfer to a pitcher. Stir in vodka, if using. Cover and chill. Before serving, stir well, and serve over ice, garnished with mint.
 
*You could also use an immersion blender

Source: Martha Stewart

I rimmed each glass with pink sugar and filled them with (Sonic) ice right before guests arrived.

For the sandwiches, I made egg salad, smoked salmon, and pineapple nut. I thought they were all tasty. The egg salad had dill in it which is my favorite herb. The smoked salmon has a cilantro-lime butter with it that is just delicious, and the pineapple nut is sweet and crunchy. They seemed to be eaten equally so I don't know if there was a favorite.

E is for Egg Salad
8 hard-cooked eggs, diced
1 cup mayonnaise
1/4 cup dried onion flakes
1/2 teaspoon salt
1 teaspoon mustard powder
1/4 teaspoon garlic powder
1/4 teaspoon black pepper
1 teaspoon dill weed
8 slices white bread

In a bowl, gently mix the eggs, mayonnaise, onion flakes, salt, mustard powder, garlic powder, pepper, and dill. Cover, and refrigerate 8 hours, or overnight. To serve, spread equal amounts on 4 slices bread; top with remaining bread slices to make sandwiches.

Source: All Recipes
 

P is for Pineapple Nut Sandwiches
2 cups crushed pineapple, drained
1 cup sugar
1 cup chopped nuts
One 8-ounce package cream cheese
milk or mayonnaise (if needed)

In saucepan combine pineapple and sugar. Bring to boil. Cook until thick, stirring constantly. Cool. Stir in nuts. Soften and mash cream cheese - if needed - with enough milk or mayonnaise to make a good spreading consistency. Combine with pineapple mixture. Spread on thin bread, top as sandwich. Trim and cut into squares.

*This made a LOT of filling. I made all those sandwiches and ended up still not using some of it. Next time I'd half it.

Source: Epicurean

S is for Smoked Salmon Sandwiches
24 slices thin white bread
4 ounces Ginger-Cilantro Lime Butter, recipe follows
8 ounces thinly sliced smoked salmon

Spread all of the bread slices generously with the butter. Place slices of smoked salmon in an even layer on half of the bread slices. Top with remaining bread slices, trim, and cut into squares.

Ginger-Cilantro Lime Butter
8 tablespoons (1 stick) unsalted butter, at room temperature
2 ounces (1/4 cup) cream cheese, at room temperature
1 tablespoon grated fresh ginger
1 tablespoon fresh lime juice
3 tablespoons chopped fresh cilantro
1 teaspoon kosher salt

Place butter, cream cheese, ginger, lime juice, cilantro and salt in the bowl of a food processor. Pulse just until ingredients are combined, about 30 seconds.

Transfer mixture to a sheet of parchment or waxed paper. Roll into a 1 1/2-inch wide log. Refrigerate until ready to use. Yield: 1 (7-ounce 10 by 1 1/2-inch) log

Source: Food Network

I wanted to make salads that weren't done all the time - so I made a rice salad and a pasta salad. I knew my sister loved Caprese, esp after a trip to Venice a few years ago, so I knew this would be perfect for her shower. I don't eat tomatoes but my mom tasted it and said it was delicious. The pasta did have a nice flavor to it (I picked around the tomatoes). This recipe made a TON. I have about that much left - it grew on the platter!

 
P is for Pasta Caprese
1/3 cup EVOO
¼ cup fresh lemon juice
1 shallot, minced
1 small clove garlic, minced
Salt and pepper
1 teaspoon sugar (optional)
2 pounds mixed heirloom tomatoes, cored seeded and cut into ½ inch pieces (I used hot house, couldn't find heirloom easily)
1 pound pasta, such as campanelle, penne, or fusilli
12 ounces fresh mozzarella, cut into ½ inch pieces
½ cup fresh basil
½ teaspoon grated lemon zest

Whisk EVOO, lemon juice, shallot and garlic in large bowl. Season with salt and pepper. Add sugar, if desired (depending upon sweetness of tomatoes). Add tomatoes and gently toss. Marinate at room temp, about 15 minutes.

Meanwhile, bring pot of salted water to boil and cook pasta. Drain and run until cold water.

Add pasta and mozzarella to the tomato mix and toss. Stir in basil, lemon zest, and season with salt and pepper. Refrigerate.

Source: Food Network

This is one of my favorite salad recipes. I made it a few weeks ago for a church function and thought it was missing something. I had a foodie at church taste it and he suggested mango chutney - that was it! I just added the chutney and tasted it along the way until it was right. Added the right level of sweet and tang to it.

 
C is for Curry Chicken Rice Salad
1 1/2 cups cooked, cooled rice
1 tablespoon curry powder
2 tablespoons vegetable oil
1 tablespoon vinegar
1/2 teaspoon ground ginger
1 cup shredded cooked chicken or one 12 oz. can chicken breast meat
1 cup diced celery
3/4 cup mayonnaise
Mango chutney

Mix together the rice, curry, oil, vinegar, & ginger. Place in the fridge to chill for about an half hour or longer. Once the curry mixture is thoroughly chilled, in a separate large bowl mix the remaining ingredients together. Fold the curry mixture into the chicken mixture until incorporated.

Return to the fridge to chill until you serve it.

Source: a friend

These were sooooooo good. And thankfully, my very best friend was there to make them because they would not have come out so perfectly had I done them! I just thought they tasted delicious.

 
P is for Parmesan Straws
1 large egg
1/4 cup grated Parmesan
1/2 teaspoon mustard powder
1/4 teaspoon salt
1/8 teaspoon cayenne pepper
All-purpose flour, for rolling
1 sheet frozen puff pastry (from a 17.3-ounce box), thawed

Preheat oven to 400 degrees. In a small bowl, whisk together egg and 1 tablespoon water; set egg wash aside. In another small bowl, combine Parmesan, mustard powder, salt, and cayenne; set aside.

On a lightly floured work surface, roll out dough (still folded in thirds) to a 16-by-12-inch rectangle. With short side facing you, cut in half crosswise; brush one side of both halves with egg wash. Sprinkle one egg-washed half with cheese mixture. Sandwich halves together, egg-washed sides facing in; press lightly to adhere. Run a rolling pin over dough to seal.

With short side facing you, cut dough crosswise into 24 strips, each 8 inches long and 1/2 inch wide. Place strips, 1 inch apart, onto two baking sheets; twist strips, pressing down on ends to adhere them to sheets. Bake until cheese straws are puffed and golden, 8 to 10 minutes, rotating sheets halfway through.

*We doubled the recipe
 
Source: Martha Stewart

These are just skewers of fruit with fruit dip. I thought they were more fun than a fruit salad. The dip is cool whip and cinnamon - so easy but really tasty.   

 

I served salt and pepper kettle chips because I love them.

 

My amazingly talented best friend made this cake!

 

   

See the ABCs in the white frame?  

 

   

Alphabet books were scattered about.

  

The guest of honor, Zoe, with my mom. I bought her an outfit to coordinate with the shower colors... yeah, I'm that kind of aunt.

Grilled Chicken with Lemon Basil Pasta

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This is a Pioneer Woman recipe that was really good. Even Jason called it 'good' which is rare to hear from him. Has a very lemony taste, which we like, and lots of other levels of flavor.

PW suggests marinating the chicken overnight with lemon juice, dijon, honey... but I didn't have time to do that. Instead, I rubbed lemon pepper on the chicken breasts and throw it on the grill. It was really good and went perfect with the pasta.

This would also be good with shrimp or scallops.

Grilled Chicken with Lemon Basil Pasta
4 whole Grilled Chicken Breasts, Sliced
1 pound Penne Pasta, Cooked Until Al Dente
½ sticks Butter
3 whole Lemons, Juiced (I used 4)
¾ cups Heavy Cream
¼ cups Half-and-half
1-½ cup Grated Parmesan Cheese (or Romano)
Salt And Freshly Ground Black Pepper, To Taste
20 whole Basil Leaves, Chopped

Cook pasta, reserving 1 cup of hot pasta water when you drain. Set pasta aside in a colander.

In the same pot, melt butter over medium heat. Squeeze in the juice of 3 to 4 lemons. Whisk together. Pour in cream and half-and-heat. Whisk until hot. Dump in cheese and whisk until melted. Add salt and pepper. Check consistency, adding some of the hot pasta water to loosen the sauce if needed.

Pour pasta and sauce into a large serving bowl and stir in half the basil. Sprinkle remaining basil all over the top, then add sliced chicken breasts.

Shrimp Taco Salad

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This recipe (which is actually called chipotle rubbed shrimp taco salad) is from the August Cooking Light. A taco salad really isn't much of a recipe but the dressing was, I suppose. This was a really quick dinner - 20 minutes or so.

We both like taco salads - Jason orders them out on occasion. Since I can eat salads right now, I enjoy them too. I'm a fan of shrimp but Jason said he would prefer just plain ol' taco meat next time. Only I would marry someone who would prefer hamburger meat over shrimp...

Shrimp Taco Salad
3 tablespoons chopped fresh cilantro
3 tablespoons minced shallots
3 tablespoons fresh lime juice
2 teaspoons honey
1/8 teaspoon salt
2 tablespoons olive oil
1 refrigerated (8 inch) flour tortilla taco salad shell kit
1 pound peeled, deveined jumbo shrimp
1/2 teaspoon chili powder
1/4 teaspoon ground chipotle chile powder
1/8 teaspoon salt
Cooking spray
6 cups packaged prechopped romaine lettuce
1.5 cups chopped peeled ripe mango
1/2 cup cherry tomatoes, halved
4 radishes, quartered
*I also added diced avocado and drained/rinsed black beans. Jason smothered his in cheese.

Preheat oven to 350.

Combine first 5 ingredients in a small bowl, stirring with a whisk. Gradually add oil, stirring constantly.

Bake tortilla shells at 350 according to package directions.

While shells bake, heat grill pan over med-high heat. Combine shrimp, chili powders, and salt in large bowl. Toss well to coat. Coat pan with cooking spray. Add shrimp to pan and cook 2 minutes on each side or until done.

Place lettuce and other toppings in tortilla shell and drizzle with vinaigerette. Toss.

Cilantro Shrimp

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This is from the August issue of Cooking Light. We both really liked this - though don't attempt it if you aren't a cilantro fan. It had a lot of flavor, a little heat, and took as long as the rice takes to cook (for white rice, just 15 minutes) to chop everything and cook it.

Cilantro Shrimp
1 tablespoon dark sesame oil
3 cups (1 inch) slices green onion
2 tablespoons minced peeled fresh ginger
5 garlic cloves, minced
1 pound large shrimp, peeled and deveined
3.5 tablespoons low sodium soy sauce
1/2 teaspoon sambal oelek (ground fresh chile paste) or hot sauce
2 cups chopped fresh cilantro
3 cups hot cooked brown rice (we used white)

Heat wok or large skillet over high heat. Add oil to pan, swirling to coat. Add onions, ginger, and garlic to pan. Stir fry 1 minute. Add shrimp, stir fry 2 minutes. Stir in soy sauce and chile paste; stir fry 1 minute or until shrimp are done. Remove pan from heat; add cilantro, stirring consistently until cilantro wilts. Serve over rice.

Grilled Burgers with Meyer Lemon Butter

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This burger recipe is from Bon Appetit and was really good. A nice change from the typical grilled burger and the butter made the burger extra moist. I liked the subtle lemon flavor throughout the burger and the surprise lemon pop in the center. I, sadly, did not find Meyer lemons at my store so just used regular.

Grilled Burgers with Meyer Lemon Butter
6 tablespoons butter, room temp
1 tablespoon finely chopped fresh tarragon
1 tablespoon finely chopped fresh basil
1 tablespoon finely chopped fresh Italian parsley
1 teaspoon fresh Meyer lemon juice or regular lemon juice
1 teaspoon finely grated Meyer lemon peel or regular lemon peel
1.5 pounds ground beef (15% fat) - I used a little over 2 pounds
Hamburger buns
Toppings: sliced onion, lettuce, tomato, etc.

Mix butter, all herbs, lemon peel, and lemon juice into bowl. Season with salt and pepper. Measure out 1/3 cup butter; transfer to sheet of plastic wrap (leave the rest in the bowl for spreading on buns). Using plastic wrap as aid, form butter into 3 inch log. Wrap to seal and place in freezer until firm, about 30 minutes. Cut crosswise into 4 rounds. Fatten rounds into 2 inch diameter discs.

Divide meat into 4 equal parts (I made 5 patties). Form each piece into a ball. Using thumb, made deep wide indentation in center of each ball. Press 1 lemon-butter round flatly into indentation, then press meat securely over butter to enclose. Flatten each burger into 3.5 inch diameter patty, leaving butter rounds horizontally in center of each burger.

Brush grill with oil (or spray) and bring to high heat. Sprinkle both sides of the burgers with salt and pepper. Spread remaining butter over cut sides of the buns. Grill burgers until cooked through, 4-6 minutes on each side. Grill buns until slightly charred, about 1 minute per side.

Brisket, Ranch Style Beans, Napa Cabbage Noodle Salad

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Tonight I tried three new recipes. Brisket was on sale so I thought I'd try my hand at it. The multitude of recipes out there sent my head spinning! I don't have a smoker so I considered oven vs crockpot and decided on a highy rated oven recipe on AllRecipes. It took hours but very little work on my end and was very tender and tasty. Jason thought it tasted like pot roast... I'm not sure that's good or bad. He used botted BBQ sauce on his and said it was good. I liked a little pan sauce on mine and dad ate his without. It was not dry at all - perfectly cooked, tender, and flavorful.

Brisket

2 tablespoons chili powder

1 tablespoon salt

1 tablespoon garlic powder

1 tablespoon onion powder

1 tablespoon ground back pepper

1 tablespoon white sugar

1 tablespoon seasoned salt

1 (4 lb) beef brisket
1.5 cups beef broth

Preheat oven to 350.

Combine dry ingredients in a medium bowl and blend thoroughly. Apply rub to surface of brisket. (I tossed some ground dry mustard in as well).

Cook, uncovered, in preheated oven for 1 hour. Remove from oven and add beef broth to pan (I also threw in a bottle of dark beer). Lower oven to 300, cover pan tightly with foil, and cook 3 more hours. Let brisket stand for 30 minutes before slicing.

Notes - I added a bottle of beer to the pan and I added dry ground mustard to the dry mix. My brisket had a lot of fat on it so I trimmed a lot off prior and then sliced around it when it finished.  

The beans were also from AllRecipes; I wanted a change from baked beans, which I've made a couple of times. Now, these seemed bland at first bite and then it hit you with a bite of spice and flavor. The three of us weren't sure what it was missing to make it bland - the obvious (salt) didn't make a difference. Otherwise, it was tasty but is missing something. Any ideas?

Ranch Beans

1 pound dried pinto beans

1 quart water

1 (6 ounce) can tomato paste

1/2 cup chopped onion

1 garlic clove, minced

1 tablespoon chile powder

2 teaspoons crushed red pepper flakes (I used ground cayenne)

1 teaspoon salt

1 teaspoon ground cumin

1/2 teaspoon dried marjoram

Place beans in Dutch oven or soup kettle; add water to cover by 2 inches. Bring to a boil; boil for 2 minutes. Remove from heat; cover and let stand for 1 hour. Drain, discarding liquid. Return beans to pan; add 1 quart of water. Bring to a boil. Reduce heat and simmer 1-1/4 to 1-1/2 hours, or until beans are tender. Add remaining ingredients; bring to a boil.  Reduce heat, cover, and simmer 1-1/2 hours longer.

Instead of a creamy cole slaw to go with dinner, I wanted the oriental slaw that is served often at church events. I searched on All Recipes and found one that sounded tasty. This was soooooo good. My dad hasn't had this dish before and he declared it "freakin' awesome" and ate several helpings. Cheap, very easy, good for a crowd.

Napa Cabbage Noodle Salad

1 large head napa cabbage, shredded and chilled

1/2 cup olive oil

1 (3 ounce) package ramen noodles, crushed

1/2 cup sesame seeds (I skipped)

3 ounces blanched slivered almonds

1 cup canola oil

2 teaspoons soy sauce

2/3 cup white sugar

2 tablespoons balsamic vinegar

6 tablespoons white vinegar

Add olive oil to a skillet over medium heat and brown ramen noodles, almonds, and sesame seeds (you do not need this much oil - I used just a drizzle). Set aside to cool.

Prepare dressing by mixing canola oil, soy sauce, white sugar, and both vinegars in blender until smooth (I didn't want to use a blender so I used a small whisk and did it by hand instead).

About 30 minutes before serving, toss the dressing and cabbage together. Chill. Just before serving, toss noodle mixture and cabbage together.

Pasta with Shrimp and Cilantro-Lime Pesto

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This is a recipe from Bon Appetit - it's actually in their readers favorite restaurant recipe article and from a restaurant in Minnesota. We all thought it was tasty. Jason picked the cheese out of his serving, which I thought made the dish perfect, but he ate two servings so I guess it was okay without it. Because it uses shrimp, you can cook it in 15 minutes or so. We had garlic bread and salad with it.

The recipe says it's a serving for 4 but 3 of us ate, one had seconds, and there is still a large portion left. For what it's worth.

Pasta with Shrimp and Cilantro-Lime Pesto
1 and 1/4 cups (packed) fresh cilantro leaves plus 1/4 cup chopped
1/4 cup (scant) chopped green onions
3 tablespoons fresh lime juice
2 garlic cloves, pressed
1 tablespoon chopped seeded jalapeno chile
1/2 cup plus 1 tablespoon olive oil
1 pound linguine
1 pound uncooked medium shrimp, peeled and deveined
3 tablespoon tequila
1/4 cup crumbled Cotija cheese or feta cheese (I used feta)

Blend 1 and 1/4 cup cilantro leaves and next 4 ingredients in processor until coarse puree forms. With machine running, gradually add 1/2 cup oil. Season generously with salt.

Cook linguine in large pot of boiling water until tender but still firm to bite. Drain.

Meanwhile, heat remaining 1 tablespoon oil in heavy skillet over med-high heat. Add shrimp and cook until almost opaque in center, about 3 minutes. Remove skillet from heat and add tequila. Return skillet to heat and stir until sauce is syrupy, about 30 seconds. Add pesto; stir to coat. Remove from heat.

Add pasta to sauce in skillet and toss to coat. Season with salt and pepper. Top each serving with cheese and chopped cilantro.