Grilled Herb Potato Wedges - side dish

YUMMY!  I love potato wedges and this was perfect.  I did use our Avocado Oil instead of the olive oil or melted butter.


Ingredients:

6 med red potatoes, scrubbed clean
1/4 c butter, melted or olive oil
1 Tbsp Rustic Herb Seasoning

Instructions:

1.  Pierce potatoes in several spots with a fork; place on a microwave-safe plate.  Microwave on HIGH 5-6 minutes or until just fork tender (do not overcook).  Cool slightly.


2.  Cut each potato into 6-8 wedges; place in a gallon freezer bag.  Add remaining ingredients; salt and pepper as desired.  Seal well; toss to coat.  Let stand 15 minutes or refrigerate up to overnight.

3.  Prepare grill to medium heat.  Remove potatoes from bag and place on grill.  Grill turning occasionally, until browned and desired doneness, about 10-12 minutes.

Makes 6 servings.

Make Ahead:  Prepare through step 2.  Refrigerate up to 1 day.  Continue with step 3.

Shallot Tarragon Mushroom Turkey Burgers

Do you get tired of the same ol' burger?  I do and this is a great recipe for variety!  Most of the time, we eat our burgers without buns.



Ingredients:

1/4 c Avocado Oil
1/4 c Pomegranate Balsamic Vinegar of Modena
1 pkt Shallot Tarragon Compound Butter Mix
6 portabello mushrooms caps, stems removed, cleaned
1 med red onion, sliced 1/2-inch thick
1 1/2 lbs 85% lean ground turkey or ground beef
1 tbsp Rustic Herb Seasoning
Olive oil spray
Arugula leaves or lettuce, sliced tomatoes

Instructions:

1.  Combine first 3 ingredients in a gallon freezer bag.  Add mushrooms and onion slices.  Seal well; toss to coat.  Let stand 10 minutes.  In large bowl, combine turkey and Rustic Herb Seasoning; salt and pepper as desired.  Form into 6 patties.


2.  Prepare grill to medium heat.  Lightly spray patties with olive oil spray and place on grill.  Grill, turning once, until internal temperature reaches 165 degrees F on an instant-read foot thermometer, about 10-12 minutes.

3.  Meanwhile, remove mushrooms and onions from marinade.  Place on grill.  Grill, turning occasionally, until softened and lightly browned or desired doneness, about 8-10 minutes.  Chop onions.

4.  Place mushrooms on dinner plates.  Top with arugula or lettuce, tomatoes, burgers and chopped onions.

Makes 6 servings.  Serve with Grilled Herb Potato Wedges.

Make Ahead & Freeze:  Prepare step 1, except mushrooms & onions.  Place patties in a gallon freezer bag between sheets of wax paper.  Place both bags in a gallon freezer gab. Seal well, label and freeze.  thaw completely.  Add mushrooms and onions to marinade.  Continue with step 2.

Savory Shallot Tarragon Chicken - SS17 Easy Grillin'

We love grilling, especially chicken.  But it gets tiring to eat the same grilled chicken 3 or 4 times a week.  Love Tastefully Simple for providing a variety.  This was delicious!  Of course, I left off the green onions.  I did lighten the recipe by using reduced sodium products and I used our own Avocado Oil in lieu of the olive oil.


Ingredients:

1 pkt Shallot Tarragon Compound Butter Mix
2 Tbsp soy sauce
2 Tbsp olive oil
1 1/2 tsp Garlic Garlic Seasoning
juice of 1 lime
1 1/2 lbs boneless skinless chicken breasts, cut into 6 pieces
2 green onions, thinly sliced, optional

Instructions:

1.  Combine first 5 ingredients in a gallon freezer bag; add chicken.  Seal well; toss to coat.  Refrigerate several hours or up to overnight.

2.  Prepare grill to medium heat.  Remove chicken from marinade; discard bag with marinade.


3.  Place chicken on grill.  Grill, turning once, until internal temperature reaches 165 degrees on an instant-read food thermometer, about 10-12 minutes.  Salt and pepper as desired.  Garnish with green onion, if desired.

Makes 6 servings.

Serve with steamed asparagus (as a suggestion - we don't like asparagus so we used something different).

Make Ahead & Freeze:  Prepare step 1.  Seal well, label and freeze.  Thaw completely. Continue with step 2.

Garlic Cilantro Rice

Tired of the same ol' rice?  This is a delicious variation! 




Ingredients:

3 c reduced sodium chicken broth
1 1/2 c long-grain white rice
1 1/2 tbsp Garlic Garlic Seasoning
Juice of 1 lime
1/4 c chopped fresh cilantro

Instructions:

1.  In medium saucepan with cover, combine first 4 ingredients.  Cover and bring to a boil over medium-high heat.

2.  Reduce heat and simmer 15-20 minutes or until rice is tender and liquid has been absorbed.

3.  Remove from heat; stir in cilantro.  Let stand 5 minutes.

Makes 6 servings.

Buffalo Blue Chili

We love eating chili and it is interesting to try the 
different flavors.  However, there are some things we won't do . . . in this case we did not use the green peppers (my husband does not like them) nor did we use fire-roasted tomatoes (we used the regular diced tomatoes) as my husband can't handle "heat".  We substituted ground turkey.  Oh, I used Onion Onion in lieu of the chopped onions.

Ingredients:

1 1/2 lbs lean ground beef
1 c Chopped onion
1 green bell pepper, chopped
1 tbsp Wahoo! Chili Seasoning
1 15 oz can pinto beans, drained only
1 14.5 oz can fire-roasted diced tomatoes, undrained
1 8 oz can tomato sauce
1 pkt Bold Buffalo Blue Cheese Dip mix
crumbled blue cheese, corn chips, optional

Instructions:

1.  In large saucepan or Dutch oven over medium-high heat, cook and crumble first 4 ingredients until beef is no longer pink, about 4-6 minutes; drain off liquid.

2.  Stir in beans, tomatoes, tomato sauce and Bold Buffalo Blue Cheese Dip Mix; bring to a simmer.  Reduce heat and simmer 10 minutes.

3.  Garnish with blue cheese and corn chips, if desired.

Makes 6 servings.  Server over Garlic Cilantro Rice.

Tip:  For a thicker chili, whisk 1 tablespoon cornstarch and 1 tablespoon water together.  Stir into chili until thickened.

Make Ahead & Freeze:  Combine step 1 ingredients in a gallon freezer bag.  Place step 2 ingredients in a gallon freezer bag.  Place both bags in a gallon freezer bag.  Seal well, label and freeze.  Thaw completely.  Continue with step 1.

Wahoo! Sloppy Joes

I prefer eating sloppy joes as an open-faced sandwich.  Of course, we use either ground turkey or wild game.  We skipped the green chiles. 

Ingredients:

1 1/2 lbs lean ground beef
1 1/2 tbsp Garlic Garlic Seasoning
1 15oz can Sloppy Joe sauce
1 15oz can pinto beans, drained only, optional
1/2-1 4oz can diced mild green chiles, optional
1 tbsp Wahoo! Chili Seasoning
8 hamburger bones
shredded Cheddar cheese, optional

Instructions:

1.  In large skillet over medium-high heat, cook and crumble beef and Garlic Garlic Seasoning until no longer pink; drain off liquid.

2.  Stir in next 4 ingredients.  Reduce heat and simmer 10 minutes.  Salt and pepper as desired.

3.  Serve in hamburger buns sprinkled with cheese, if desired.

Makes 6 servings.  serve with Corn & tomato Salad.

Make Ahead & Freeze:  Combine step 1 ingredients in a quart freezer bag.  Combine step 2 ingredients in a gallon freezer bag.  Place both bags in a gallon freezer bag.  Seal well, label and freeze.  Thaw completely.  Continue with step 1.

Garlic Cheddar Mashed Potatoes - Side Dish

This was a perfect side dish with the chicken I posted yesterday.  The only change I made was using unsweetened Vanilla Almond milk and unsalted butter.  Guess I used Yukon Gold potatoes instead of reds.


Ingredients:

2 lbs red potatoes, cubed
1 1/2 Tbsp Garlic Garlic Seasoning
1 c shredded Cheddar cheese
1/3 c 2% milk, warmed
2 Tbsp butter, melted

Instructions:

1.  In large saucepan, combine potatoes and Garlic Garlic Seasoning,; cover with water.  Bring to a boil over high heat.


2.  Reduce heat and simmer 20-25 minutes or until potatoes are tender.  Drain.

3.  Add remaining ingredients and mash to desired consistency.  Salt and pepper as desired.

Makes 6 servings.

Saucy Southwestern Chicken

I'm not always fond of having a "gravy" on my meat but this was delicious.  The recipe calls for thighs but we used chicken breasts.  I'm sure you can use beef steaks or patties.  I also used Onion Onion Seasoning instead of the real onions.

Ingredients:

1 1/2 lbs boneless skinless chicken thighs, seasoned with salt and pepper
1 green bell pepper, chopped
1 c chopped onion
1/2 c reduced sodium chicken broth
1 tbsp Wahoo! Chili Seasoning
1 pkt Creamy Crab Cheese Ball Mix
1 8oz pkg cream cheese, softened and cubed
2 tbsp cornstarch
2 tbsp water

Instructions:

1.  In a greased 3-quart or larger slow cooker, combine first 5 ingredients.  Cook on low 3-4 hours.

2.  Remove chicken from slow cooker; set aside.  Turn up to high.  Whisk Creamy Crab Cheese Ball mix and cream cheese into slow cooker until melted and creamy.

3.  In small bowl, whisk cornstarch and water together; whisk into sauce until thickened.  Serve sauce over chicken.

Makes 6 servings.  Serve with Garlic Cheddar Mashed Potatoes.

Make Ahead & Freeze:  Combine stop 1 ingredients in a gallon freezer bag.  Place bag and unopened packet Creamy Crab Cheese Ball Mix in a gallon freezer bag.  Seal well, label and freeze.  Thaw completely.  Continue with step 1.