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Monday

Grilled Lemon and Herb Chicken Thigh Skewers


Boneless chicken thighs are one of the least expensive cuts of chicken, yet they have great flavor and moisture making them perfect for grilling. These skewers are a simple summer dinner that are also a crowd pleaser. Toss them in a marinade and then spend a few minutes grilling them up. That's all it takes to produce these flavorful, tender chicken skewers the whole family will love.

I personally use metal skewers on the grill because they always hold up without breaking or catching on fire. The trick with  metal skewers is to make sure you don't grab the actual skewer before it cools down. They do cool quickly though and are usually ready to handle within 5 minutes of removing them from the grill. If you are using wooden skewers, be sure to soak them in water for 30 minutes before you thread them and grill. Otherwise they'll catch on fire! Either way, these skewers will be a great summer dinner from the grill.


Prep Time: <5 minutes
Marinade Time: 1 to 4 hours
Grill Time: 10 minutes
Yield: Serves 4 to 6

Ingredients

2 lemons, juiced
1/4 cup olive oil
1 teaspoon dried basil
1 teaspoon dried oregano
1/2 teaspoon salt
1/2 teaspoon black pepper
1 garlic clove, crushed
6 boneless skinless chicken thighs, trimmed of large fatty deposits and cubed

Instructions

1. In a large ziploc bag, combine lemon juice, olive oil, basil, oregano, salt, pepper, and garlic. Give it a shake to combine and add in cubed chicken thighs. Seal and refrigerate to marinade 1 to 4 hours. 

2. Preheat an outdoor grill to medium-high heat. Make sure it is clean and well oiled so the chicken doesn't stick.

3. Thread the chicken cubes on metal skewers, 3 to 4 cubes per skewer leaving a little space between each piece. If using wooden skewers, be sure to pre-soak them in water for a half hour so they don't catch fire. 

4. Grill chicken for 3 to 5 minutes. Rotate and grill another 3 to 5 minutes until chicken reaches 165 degrees. Actual cooking time will depend on thickness of chicken and temperature of grill. Serve hot.



Thursday

Sweet and Salty Grilled Sweet Potatoes


Grilled sweet potatoes are all the rage. I keep seeing them everywhere and decided to experiment with my own. I took one of my favorite flavor combinations for roasted sweet potatoes and turned it into a grilled masterpiece. The result is a sweet, salty, and a bit smoky masterpiece from the grill. It's a great way to turn sweet potatoes into a summer favorite. No oven, just you and the grill and the great outdoors. 



Time to Make It: <25 minutes
Yield: Serves about 6

Ingredients

2 to 3 large sweet potatoes, peeled, and cut into 1/4 inch discs
2 tablespoons olive oil
1 teaspoon salt
1 teaspoon black pepper
2 teaspoons sugar
1 teaspoon garlic powder
1 teaspoon onion powder
fresh cilantro or parsley

Instructions

1. Heat an outdoor gas grill to a medium heat. Make sure the grate is well oiled.

2. In a large bowl or resealable plastic bag, combine olive oil, salt, black pepper, sugar, garlic powder, and onion powder and toss or shake to combine until all sweet potato discs are well coated.

3. Place the discs down on the preheated grill in a single layer. Cook for 5 to 7 minutes until charred, flip, and continue cooking until sweet potatoes are softened. Actual cooking time will depend on thickness of your sweet potatoes and temperature of your grill. 

4. Serve hot topped with some chopped fresh cilantro or parsley. 



Monday

Slow Cooker Cuban Mojo Pork Tacos



Mojo is this great sauce originating from Cuba made from these special sour oranges that only really grow in places like Cuba and Florida. I went to Miami last year and fell in love with Cuban flavors. In this recipe I give you a slow cooker version of Mojo Pork made with simple ingredients you should be able to find in almost any grocery store. Instead of sour orange, I have you mix fresh orange juice with fresh lemon juice in order to achieve the same flavor profile. Because, ya, you aren't going to find sour oranges just anywhere. 

These tacos are an absolute delight! I fed them to some visiting family a few months ago and they've been asking for the recipe. Serve it up to your family and the same thing will happen!





Prep Time: 5 minutes
Slow Cooker Time: 8 to 10 hours
Yield: Serves 6 to 8

Ingredients

3/4 cup orange juice
1/4 cup lemon juice
1 head garlic, peeled and crushed
1 teaspoon salt
1 teaspoon ground cumin
1/2 teaspoon black pepper
1 (3 to 5 pound) pork shoulder roast

For serving:
corn tortillas
simple cabbage slaw (see recipe below)
sliced red onion
freshly chopped cilantro

Instructions

1. In a small bowl whisk together orange juice, lemon juice, crushed garlic, salt, cumin, and black pepper.

2. Place the pork roast in the bottom of a 5 to 8 quart slow cooker. Pour sauce over pork.

3. Cook on low 8 to 10 hours, until pork shreds easily with a fork.

4. Shred pork and serve on corn tortillas with cabbage slaw, sliced red onions, and freshly chopped cilantro.



Simple Cabbage Slaw

4 cups shredded cabbage
1/4 cups apple cider vinegar
1 teaspoon sugar
freshly ground salt and pepper

Toss together in a bowl and either cover and refrigerate, or serve immediately. 



Tuesday

Stuffed Caprese Burgers


Caprese is one of those classic dishes that is just delicious every time. It's simple, but can be transformed into so many different variations. I thought it'd be great to bring caprese into a stuffed burger. All beef patty stuffed with melted mozzarella. Throw a slice of tomato and some fresh basil on top and pile on some balsamic onions. It's super easy, and totally tasty. In case you want to add an extra level of deliciousness, you really should make my  buttery brioche hamburger buns to go with them. I mean seriously, you deserve it!




Stuffed Caprese Burger

Time To Make it: 20 minutes
Yield: 6

Ingredients

1.5 lbs. ground beef (15% fat)
salt and pepper
2 TB. Worcestershire sauce
8 oz fresh mozzarella, sliced
1 red onion, sliced
1 tablespoon olive oil
1/4 cup balsamic vinegar
2 tomatoes, sliced
2 cups fresh basil leaves

Instructions

1. Season the ground beef with salt and pepper and Worcestershire sauce. Divide into 8 portions. Take a portion into your hand and flatten it quite thin. Place a slice of mozzarella in the middle and lay it on a plate or tray or piece of parchment paper. Take another portion and flatten it out just as thin. Place it on top of the mozzarella and pinch the sides all around it to seal the mozzarella in the middle. Repeat with remaining portions to form 4 burgers.

2. Cook burgers on a hot grill or hot pan until meat is cooked to desired done-ness and cheese is melted, 3 to 5 minutes per side. 

3. Meanwhile, make your balsamic onions by heating olive oil in a large skillet over medium-high heat. Add in the onions and saute for about 5 minutes until onions soften. Pour in balsamic vinegar, reduce heat to medium and continue cooking until onions have soaked up balsamic vinegar. Set aside until ready to serve. 

4. Serve the burgers hot on toasted buns topped with a slice of tomato, a heaping pile of balsamic onions, and a few fresh basil leaves.

Stuffed Caprese Burger



Stuffed Caprese Burger

Friday

Grilled Peach 10 Minute Grilled S'mores

This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #LetsMakeSmores #CollectiveBias #sponsored



When I got out the ingredients to make S'mores my 4 year old daughter got this longing look in her eye, sighed, and said, "remember that time we ate s'mores by the beach and watched fireworks?" Yes girl, I remember. S'mores are the kind of treat that comes with memories. Whether it was that one camping trip, that one picnic, that one bonfire, or that one summer get-together, s'mores always seems to accompany memories. 

You don't always need a campfire to make s'mores. In this recipe I'm showing you not only how to make s'mores on your grill, but I'm adding a twist and tossing on some grilled peaches. I'm obsessed with peaches this summer so it made total sense to add it some s'mores. The result is a tangy, sweet, slightly smokey s'more that just screams summer.



Walmart has a whole display devoted to s'mores so you can pick it all up in one place. In my store it was in the main isle so you could spot it right after you walk in the door. It's for all the people grabbing their last minute s'mores. You know you've done it. I did it on that beach trip my daughter can't help but associate with s'mores. Super convenient. 



Making s'mores on the grill is a great way to make s'mores for a crowd without any of the whole standing in smoke and flaming marshmallow part of the s'mores experience. 

First, clean off your gas grill and give it a good oiling down so your peaches don't stick. Heat it up on a nice high flame. Cut your peaches in half and remove the pit. Place them flesh down on the grill. Close the lid. Let them cook for about 3 to 5 minutes until they have nice grill marks and are getting soft.


Second, while those peaches are grilling off, get your s'mores assembled. Those flat s'mores marshmallows from Jet Puffed are so stinkin' convenient. They are the perfect shape for the grill. 




Third, remove the peaches from the grill and slice them. Reduce the heat on the grill to medium-low Lay the peach on top of the marshmallow layer in your s'mores. Put a piece of foil on the grill and put your stacked s'mores down on the foil. Close the lid and let the marshmallows and chocolate get all melty and delicious, about 3 minutes. Remove and serve. I find that flipping them let's all the melty goodness melt over the peach and keep it all together in the messy glory that is s'mores.






Time to Make It: 10 minutes
Yield: 4 s'mores

Ingredients

1 peach, halved and pitted
4 Jet Puffed marshmallows
2 Hershey's Milk Chocolate Bars, broken in half
4 Honey Maid graham crackers, broken in half

Instructions.

1. Heat outdoor gas grill to high heat. Grill peaches flesh side down for 3 to 5 minutes until they have grill marks and are getting soft. Remove peaches from heat and slice into 4 slices.

2. Assemble s'mores with a half graham cracker on bottom, half a milk chocolate bar, a marshmallow and top it off with a peach slice and the remaining graham cracker half. 

3. Place a piece of aluminum foil on the grill. Reduce heat to medium-low. Place assembled s'mores on the aluminum foil. Close the grill lid and cook until marshmallow is melted, about 3 minutes.

4. Remove from grill and serve immediately.  



What's your favorite way to eat s'mores?

Saturday

Pea Shoot Salad with Fresh Lemon Vinaigrette



I have been getting CSA boxes for years. I think it was 6 years ago I got my first box. In case you aren't familiar with CSA is stands for Community Supported Agriculture. Basically you hook up with a bunch of farmers and get their fresh produce delivered to you. It's awesome. Not only have I experienced some amazing produce, I've also been introduced to new and interesting ingredients over the years. Pea Shoots are one of those ingredients I've been introduced to through a CSA box. They are literally the greens that snap peas grow on. They even kind of taste like snap peas. You can saute them and use them in various Asian cuisines, but one of my favorite ways to eat them is in a simple salad. I love being able to taste the peas and even add in some frozen peas to add to that wonderful pea flavor. This is a simple salad that is different enough to be fancy. It's delicious, refreshing, and perfect for a spring or summer salad.





Time to Make It: <10 minutes
Yield: Serves about 6

Ingredients

1/2 teaspoon lemon zest
1 tablespoon freshly squeezed lemon juice
1 clove garlic, crushed
1 teaspoon white wine vinegar
1/2 teaspoon sugar
1/4 cup extra-virgin olive oil
6 cups pea shoots
1/2 cup frozen peas, defrosted
1/4 cup shaved parmesan cheese
Freshly ground salt
Freshly ground pepper

Instructions

1. Make the dressing by combining the lemon zest, lemon juice, crushed garlic, vinegar, sugar, and olive oil in a small bowl. Whisk together. 

2. In a large salad bowl, toss together pea shoots with frozen peas. Sprinkle shaved parmesan over salad and season with salt and pepper. 

3. Pour dressing over salad and toss just before serving.




Friday

Father's Day Meat Madness with Snake River Farms

Snake River Farms Massive Bone-In Ribeye

So let's talk about this giant hunk of meat. Gorgeous, right? I weighed it in at 2.1 pounds of beautifully marbled meat. Snake River Farms is sponsoring this post and sent me one of their Father's Day package specials so I could tell you all about it and why this should be your Father's Day gift. I'm never going to turn them down because their meat is the top of the top. I've never heard so much groaning for goodness at the table as there is when we eat meat from Snake River Farms. It melts in your mouth in a way that you'd think only a 5 star restaurant could prepare. Oh wait, lots of 5 star restaurants really do get their meat from Snake River Farms. So it's pretty much like giving the father in your life a trip to a 5 star restaurant without having to wear slacks and/or a tie. Win, win. And it really isn't that hard to prepare one for yourself at home. With this kind of meat quality, all you need is some salt and pepper. I'm not even kidding. It will blow your mind.



It comes all wrapped up in this beautiful little black box inside a cooler with lots of dry ice so your meat is perfect. This particular package came with 1 bone-in ribeye, bacon wrapped filet mignons, 2 american kobe ribeye filets, and 2 northwest beef sirloins. Drool worthy. The huge man-sized (or cave man-sized) steak takes 2 sleeps to thaw in your fridge, while the more normally proportioned steaks just take 1 sleep. Yes, this is the kind of meat that you count your sleeps down instead of just days because you'll be that excited to eat it.

We better discuss how to cook the gigantic bone-in ribeye like the one pictured below. Because I'm pretty sure that once you've seen it, you are going to want one just like it.  

How to Grill a Gigantic Cowboy Cut Bone-In Ribeye


1. Thaw it in the fridge (which remember, takes 2 nights/sleeps). 

2. Pull it out 40-60 minutes before cooking and season it super generously with salt and pepper on both sides. The salt needs at least 40 minutes to absorb into the meat and then be released again. Totally important step. Don't forget it!

3. We're going to cook it the "manly" way for Father's Day. Turn a nicely oiled and seasoned outdoor gas grill on to a low heat. Put your steak on the low heat and let it cook for 10 minutes before flipping it and cooking it 10 minutes more. Use a meat thermometer to check the internal temp. Keeping it on a low heat will help you get a nice even medium rare on the inside. We'll sear it for the crust later. It may take less time, or longer than 10 minutes per side depending on the actual size of your steak. Keep an eye on it, but a super thick steak does take a while to cook.

4. When the internal temp reaches 125 degrees, crank the heat up to high. Let the meat get a nice crusty sear, flip it, and get the same sear on the other side. At this point the meat should be 130 degrees. 

5. Remove from heat and let rest for about 10 minutes before serving so the juices can reabsorb into the meat, making it super juicy. The internal temp on this ginormous steak will rise by about 5 degrees while resting. 

6. Attempt to eat the entire 2+ pounds by yourself. Moan and groan about how good it is the entire time you are eating it.


If you want to spoil your dad this Father's Day (or your husband or whatevs) then get him a package of meat he will never forget. 


Special Offer:  Send your favorite Dad (or yourself!) one of these Father's Day gifts and you'll get free shipping by using the code: TAPFSS15.  Click here to shop Father's Day Gifts. 

This is a sponsored conversation written by me on behalf of Snake River Farms/Double R Ranch. The opinions and text are all mine.

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