Marinated Grilled Chicken

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3 or 4 boneless skinless chicken breasts, sliced thin
Marinade:
1/2 cup olive oil
1/4 cup vermouth
1/4 cup lemon juice
3-4 cloves garlic, minced
1 teaspoon salt
1/2 teaspoon pepper
fresh or dried thyme

Place chicken in a large zip-lock bag. Mix together remaining ingredients and pour into bag. Refrigerate for a few hours, turning bag occasionally.

Grill chicken for 4 -6 minutes per side (depending on thickness).

Final Harvest

With the temperatures dipping pretty low at night, it looks like we are at our final garden harvest. Guess I will be making cacciatore this weekend with all these peppers!

Shami Kababs

On my last grocery shopping trip I stocked up on the ground beef which was on sale. I wanted to make something last night with some of it, but not just the usual burgers, tacos, or meatloaf. I went searching online and came upon a few different varieties of Shami Kababs - spicy burger-like patties from Pakistan. Decided to give it a try. The menu...

Shami Kababs
Jasmine Rice
Homemade Naan

Click Here for Printable Recipe
Shami Kababs
Ingredients
1 lb. ground beef
1/2 c. chickpeas
1/2 c. mashed potatoes
1 Tbsp. minced garlic
1 large red onion, finely chopped
1 1/2 tsp. garam masala
1/2 tsp. cumin powder
1/2 tsp. ground ginger powder
1/2 tsp. ground black pepper
1/4 tsp. cayenne
1 Tbsp. dried parsley
1 tsp. salt
½ tsp. red pepper flakes
2 egg whites
Chop onions finely. Mash chickpeas from can. Mix all ingredients (except egg whites) thoroughly. Shape into round patties. Dip each round patty in well-beaten egg white, then pan fry until brown on both sides. Serve hot.

UPDATE ... We had some of the meat mixture left over and made them again this week. This time we breaded them like regular cutlets. We shaped the patties, dipped in beaten egg, and then in seasoned breadcrumbs.

14-16 Shami Kababs.

Chef Salad

We got home from the gym a bit late, so I just started grabbing stuff out of the fridge. The result - a chef salad including everything but the kitchen sink. Tasty & semi-healthy.

Geyser Peak Reserve Chardonnay

2003 Geyser Peak Reserve Chardonnay

The Perfect Balance... thats about as good as we can describe it.

Aroma:
Craig: Butterscotch.
Jenn: Granny Smith Apples

Palate:
Craig: Caramel Apples. A bit mineraly
Jenn: Apples, Almonds
Both: The wine had a perfect acidity and crisp finish.

Verdict: Not over-oaked. Craig thought this paired perfectly with our roasted chicken dinner (as did I), but I also thought I would have loved this wine alone or with just some nibbles of cheese and crackers.

Honey Roasted Chicken

I tried something a little different last night on the whole roasted chicken. I brushed a little bit of honey on the skin before seasoning and baking.



I didn't use too much, so the flavor was very subtle, but it gave the skin great color. (I won't go into how long it took me to take that photo of the honey)



Craig picked out a fantastic wine to accompany dinner - 2003 Geyser Peak Reserve Chardonnay.

Chicken stuffed with roasted peppers

Craig roasted a big batch of peppers, so I thought I would put together a recipe using some of them for dinner. Chicken Stuffed with Roasted Peppers was the result.



Not a very detailed recipe, but Click Here for Printable Version

Start by butterflying boneless skinless chicken breasts.



Cover each with salt, pepper, roasted pepper strips, shaved romano cheese, minced garlic, and fresh basil and oregano.



Roll up chicken. Tuck ends in, close with a long skewer, and coat in a breadcrumb/cheese mixture. Brown both sides in a pan with garlic and olive oil.



Once brown, put in a 400-degree oven for 20-30 minutes until cooked through.

That's It!

Football = Nachos

Easy Sugar Cookies

Last night I tried the sugar cookie recipe off the side of a bag of Publix sugar. Pretty good.



Click Here for Printable Recipe

Sugar Cookies
Source: Publix Apron’s Simple Meals

Ingredients

2 cups all purpose flour
1 teaspoon baking powder
½ teaspoon salt
1 cup sugar
1 stick butter, softened
1 egg
1 teaspoon vanilla

Directions

- Combine flour, baking powder and salt, mixing well. Combine sugar and butter in large bowl, with electric mixer on high speed, until well mixed. Add egg and vanilla; mix well. Add flour mixture; mix well.
- Chill two hours until firm.
- Preheat oven to 350°F.
- Roll dough to ¼-inch and cut into shapes. Place on lightly greased baking sheet.
- Bake 10 to 12 minutes or until light golden brown. Cool completely.