Posts Tagged ‘garlic’


I went to a pasta themed game night the other night and I brought lasagna as my dish. It turned out to be a success with a few folks asking for the recipe, so here it is. I don’t like ricotta cheese, blech, so this is a straight mozzarella version. I apologize for not having any pics, I may have to update the blog in the future when I make it again.

1 pound ground beef (or ground turkey)
large bag of mozzarella cheese
45 oz jar of your favorite spaghetti sauce (I used Ragu’s chunky garden)
bag of raw spinach, or baby spinach
one or two links of Eckrich skinless turkey sausage sliced into quarters(depends on how meaty you want it)
small can of mushrooms
lasagna noodles
oregano
sugar
salt and pepper
garlic powder

Pre-heat oven to 350. Brown turkey sausage in a skillet and brown ground beef (turkey) in a separate pot. Drain beef/turkey and return to pot. Add turkey sausage and season with garlic, salt, pepper, and oregano. Add spaghetti sauce and stir. Reduce heat once sauce gets hot so it doesn’t splatter.  Add 2 to 3 tablespoons of sugar as well as the mushrooms and stir.

In a large pot, boil lasagna noodles as instructed on box. (Break noodles to a size to fit your casserole dish if you have a square one) When noodles are ready, spray large casserole dish with olive oil spray or any other type of cooking spray. Spread a “light” layer of sauce. Line noodles on top of the sauce. Spread another layer of sauce, add layer of spinach leaves, and lastly a generous layer of cheese. Repeat with each layer depending on how deep your dish is, three is usually the max.

Bake for 20-30 minutes, watching at 20 minutes until the cheese is nice and melted on top. Enjoy!


It’s Labor Day weekend. Looking for something to grill, I solicited suggestions on Facebook. One of the suggestions, leg of lamb, peaked my interest as I’ve never really ventured into that area of food much. I’ve done lamb chops once, but that’s it. For our 10th anniversary, we sampled some leg of lamb at this Brazilian steakhouse Chima, and goodness, it was the bomb, amazing, incredible, off the chain!

I decided to try to recreate that sensation as my wife and I traveled through our memory banks to remember what the waiter told us was in their marinade and then also adding our own flair. And by adding our own flair, I do mean these measurements are ad-lib as I was playing it by ear eye.

The broccolini came about as I was in the store and saw it next to the asparagus. I love broccoli, but despise asparagus. Easy decision, get the asparagus for the Mrs, and get the broccolini for me, assuming that it tastes similar to broccoli (it does, kinda tastes better in my opinion).

Leg of Lamb
Leg of lamb butterflied (I had the butcher do it for me, and since it was just for our household, I cut that butterflied portion up into 4 slabs, freezing the other 3.
2-3 tablespoons minced garlic
3-4 tablespoons minced ginger
1/3 package of fajita seasoning mix
2-3 tablespoons sugar
Juice of 1 lime, freshly squeezed with pulp
hand full of fresh cilantro, chopped
5 tablespoons of olive oil
1 spring onion, chopped
Pink Himalayan salt

Broccolini & Asparagus
Stalks of broccolini
Stalks of asparagus
olive oil
Jane’s Krazy Mixed up Salt

In a bowl, mix up all ingredients for the lamb except for the pink salt. Pour onto both sides of the lamb, mashing it into the meat prior to turning. Refrigerate for at least an hour minimum.

In zip-lock bag, place broccolini and asparagus along with enough olive oil to coat all of the stalks. Refrigerate. (Note, these veggies will only take about 5 mins

Prep grill for direct grilling for the lamb and leave a section charcoal free for indirect grilling of the broccolini and asparagus. Place Lamb on grill and add some of the pink sea salt prior to covering. I want to say I cooked this for about 15 minutes or so for my medium doneness, turning about every 5 minutes and adding pink salt after the turn. Toya likes her meat well done so I cut off half and cooked it for about 7 more minutes.

On the last 5 minutes of grilling, add your veggies to the “indirect” side of the grill, lightly sprinkle with Jane’s Krazy salt, and cover. Veggies are done as soon as they start turning brown. You don’t want to cook these too long as they will burn and turn flimsy.

Let the lamb sit at least 5 minutes before cutting. Hmmm, maybe we should cook the veggies here at this point next time as they tasted a whole lot better fresh off the grill than when they started to cool off. Enjoy!

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A common question I get is “Where in the world do you come up with this stuff?”. There really isn’t a method to this madness. It just happens. Sometimes tasty dishes kinda come out of nowhere. I like to do things spur of the moment perform better when I’m rushed. This particular evening I lost track of time before the family got home from school/work and I knew if something wasn’t cooked by the time the Mrs. got home, there was a pretty good chance I’d be in trouble. I remembered we had some Colossal shrimp in the freezer. Hmmm… As I walked up the stairs I noticed a bottle of Southern Comfort sitting on the bar in the basement. “Hey SoCo! Do you want some shrimp today too? Come on! we’re in a hurry!”
Upstairs in the fridge, SoCo and I find some bacon. “Well that makes everything better doesn’t it?”. SoCo didn’t say anything back, I took it to mean he was too overly excited with the thought of bacon on some shrimp. Now we need something to “hold” the seasoning. Since honey is our normal staple, decided to go with the dark agave nectar and switch it up this time. If you’ve read some of the past shrimp/lobster posts, they normally use a heated sauce I brush on while grilling. This time we’re letting it soak, no brush. (All SoCo’s suggestion)

Colossal Shrimp peeled and deveined
Agave nectar (or honey (or maple syrup if you’re short on the first 2 options))
Garlic Powder
Old Bay seasoning (or if you’re in the deep south area try Swamp Fire)
Southern Comfort
Bacon (a half strip for each shrimp)
Toothpicks
DisAronno Amaretto in a spray water bottle (this is extra credit, I pulled this out at the last minute as I walked outside)

Get your grill started and ready for direct grilling.
Place your shrimp in a bowl and (I’m sorry I really didn’t measure this at all, I was in a rush remember?) pour on some Southern Comfort and Agave nectar. Enough to let the shrimp sit in it but not be covered. See the pics in the slideshow below for an idea. Definitely use more Southern Comfort than the Agave nectar, as too much “sugar” will burn when cooking. Toss the shrimp, mix it up, get the juices all in the shrimp. Generously add garlic powder and Old Bay and toss again. I say generously add because a lot of the seasoning will come off into the liquid. Wrap each shrimp with bacon, hold in place with a toothpick on each end, and return to the Southern Comfort Agave nectar bowl.

Brush the hot grates with a napkin dipped in olive oil, (or if you have time and feeling funky fresh, cut an onion in half, and dip that in olive oil and brush the grates with it). Place the shrimp on the grill and cover. Let grill for about 4-5 minutes. Turn the shrimp (if you are using the amaretto, spray each shrimp before turning. note that amaretto is flammable and will cause a flare up but it should be real short lived). Cover and let cook another 5 or so minutes. Spray with amaretto again and turn if needed until bacon looks done to your liking.

ENJOY!

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Tried out a new way of grilling shrimp. Used some Lawry’s Havana garlic and lime marinade with some shell-on butterflied colossal shrimp. It’s real simple and quick.
Click me to see the marinade!

Most of the time if you buy colossal shrimp, they are split and deveined, if not, butterfly and devein the shrimp. Wash the shrimp and place them in a large ziplock bag. Pour about 3/4th bottle of the garlic and lime marinade into the bag, shake and let marinate for at least 20 mins, but not for more than 4 hours.

Prepare grill for direct grilling and get the grates hot. Brush the grates with olive oil on a napkin (keeps the shrimp from sticking, but only do this after the grates are hot). (If you’re feeling funky, use half an onion dipped in olive oil and slide across the grates for a smooth oniony flavor)  Toss them boys face down (butterflied open) for about a minute on hot coal, let ’em sear, then flip and keep brushing them with the remaining marinade until they are slightly firm to the touch. Yeah I said touch, you gotta become one with the heat. lol.

Butterflied on the Grill

Direct Grilling

Turned over to cook

So ummmm, yeah, I ate one of them before taking them inside. Had to make sure it was “OK”.  :o)