Lemon, Potato & Feta Foil Pack

 

 

This recipe was written to cook on the grill. I convection baked in my toaster oven. Probably be more caramelized on the grill; so noteworthy for future. Aspen Moon fresh Yukon Gold taters you cannot go wrong! Serves 4.

Ingredients:

• 1 lemon
• 1 pound new potaoes (I used 1 1/2 pound) mix & match yellow & red if available, halved
• 1 medium onion, thickly sliced
• 4 garlic cloves, minced
• 1/4 teaspoon crushed red pepper flakes
• salt & pepper
• 3 tablespoons olive oil
• 4 ounces feta cheese, 1/2" cubes
• 2 tablespoons chopped fresh parsley

Directions:

Preheat grill or oven to 450-degrees.

Halve the lemon. Cut one half into quarters and thinly slice. Set the other half aside.

Add the sliced lemon to a large bowl along with onion, garlic, red pepper flakes, 1 teaspoon salt and generous grind of pepper. Toss with olive oil.

Spread out on a piece of heavy duty foil. Top with another piece of foil  and seal ends tightly. Allow for room for air to circulate.

Cook for 20-25 minutes; moving packet around to insure even cooking.

Carefully unwrap the potatoes and squeeze remaining lemon over the top. Sprinkle with parsley.

Garlic Butter Shrimp and Corn Sheet Pan Dinner

 Loaded with Munson's peaches & cream summer corn, Aspen Moon's cherry tomatoes, red onion, patty pan zucchini & fresh jalepeno; all topped with a squeeze of lemon and goat cheese feta. Restaurant worthy.

Ingredients:

• 4 ears of corn, shucked and kernels removed
• 1 medium red onion, sliced
• 1 large patty pan zucchini, sliced
• 2 jalepeno peppers, sliced
• 1 tablespoon olive oil

• salt
• 1/2 teaspoon crushed red pepper flakes
• Zest of 1 lemon, plus wedges for serving
• 6 tablespoons unsalted butter, melted
• 4 cloves garlic, minced
• 1 1/4 pound large shrimp, peeled, deveined, tails removed
• 1 pint cherry tomatoes
• 1/2 cup crumbled feta cheese
• 1/2 cup fresh parsley, chopped

Directions:

Preheat the oven to broil and line a rimmed baking sheet with aluminum foil.

Toss the corn, onion, patty pan and jalepeno with olive oil and sprinkle with 1/4 teaspoon crushed red pepper and salt.

Broil for about 8 minutes, tossing halfway through. Remove from oven.

Add the minced garlic to the melted butter and allow to sit for a few minutes.

Place the butter/garlic mixture, lemon zest, 1/4 teaspoon salt and 1/4 teaspoon crushed red pepper in a medium bowl.

Add the shrimp and cherry tomatoes and toss to combine.

Spread the shrimp mixture on top of the corn mixture and broil for about 6 minutes; until shrimp are opaque.

Top with lemon juice, feta cheese and fresh parsley.

Serves 4 folk. I placed on top of cooked pasta. 

Queso

 

All that I can say is YUM!

Ingredients:

• 1 tablespoon cornstarch
• 2.5 cup (225 grams) shredded Cheddar cheese (not preshredded, but freshly shredded)
• 1/2 teaspoon butter
• 1 large garlic clove, minced
• 1/4 small white onion, very finely chopped
• 13 ounce evaporated milk
• 1 small tomato, finely diced
• 1/4 teaspoon each onion powder, garlic powder, cumin
• 4 ounces chopped green chile fire roasted or jalepeno
• 1/4 cup cilantro, finely chopped
• milk to thin if necessary
• salt and pepper to taste

Directions:

Place cheese and cornstarch in a bowl and toss to coat.

Melt butter over medium heat in a large saucepan.

Add garlic and onion, cook slowly until onion is translucent.

Add tomato (including juices) and cook for 2 minutes until soft.

Add evaporated milk and cheese. Stir in chiles and spices. Stir in cilantro.

Add salt to taste.

Stir until cheese melts and it becomes a silky sauce.

Store in refrigerator.

Reheat in microwave and thin with milk if needed.

Spicy Shredded Chipotle Chicken

 

Nachos are my most favorite food! Guess not the most healthy, but it is one pleasure; not giving up... This recipe is perfect for nachos, tacos and salads. "Spicy, saucy and delish" pinchofyum.com check it out!

Ingredients:

• 3 individual chipotle peppers in adobo sauce + teaspoon to the sauce
• 4 clove garlic, minced
• 1 tablespoon oil
• 1 1/2 cups chicken stock
• 1 cup orange juice
• 1/2 cup fresh cilantro, chopped
• 1 pound boneless, skinless chicken breasts (cut in half lengthwise)
• 2 teaspoons yellow mustard

Direction:

Mince the chipotle peppers and garlic cloves. Heat the oil in a large saucepan over medium heat. Add the garlic and chipotle; saute for 1-2 minutes, stirrring constantly.

Add the orange juice, chicken broth and cilantro and to the heat to high to bring to a boil.

Add the split chicken breasts; cover and reduce to medium-low. Simmer for 15 minutes or until chicken breasts are cooked through.

Remove the chicken and cool for a few minutes before cutting into bite size pieces.

Keep the sauce on low heat and whisk in the mustard and cook until sauce is reduced by half. I added some salt and pepper adjusting to taste.

Add the chicken and top with fresh cilantro.

Guy Fieri's Tequila-Lime Wings

 

I do love wings... the reviews of this recipe was all over the place; but most wanted more spice, and suggested adding adobo + chipotle pepper. Since we are spice folks this is a good idea. I did add more honey to the sauce; as personal preference, to offset tang of the lime. Taste your creation while cooking; always a good idea! 👏😃

Ingredients for Wings:

• 3 pounds chicken wings ( I buy flats and drumettes done for you)
• salt and pepper

Ingredients for Sauce:

• 1 teaspoon grated lime zest
• 1/2 cup fresh lime juice
• 1/4 cup tequila
• 1 tablespoon honey or to taste
• 1 teaspoon ground cumin
• 1 teaspoon adobo sauce plus chopped chipotle pepper or just to taste
• salt and pepper
• fresh chopped cilantro

Directions for the Wings:

Preheat oven to 350-degrees.

Season the wings with salt and pepper and arrange on a baking sheet in a single layer.

Cook until just brown and crisp, about 45 minutes.

Directions for the Sauce:

Combine the lime zest and juice, tequila, honey, cumin adobo sauce, chipotle pepper, 1/2 teaspoon salt and 1/2 teaspoon pepper in a bowl.

Pour over the warm wings and marinate for 30 minutes.

Remove the wings from the marinade and transfer to a saucepan.

Cook the marinade for about 8 minutes until slightly thick. Adjust honey, salt and pepper. Remove and keep warm.

Grease the  grill grates. Preheat the grill to high. 

Grill the wings uncovered, until marked.

Drizzle the wings with the warm marinade and top with cilantro.