Tag Archives: healthy

Ajeen Jerk BBQ Lamb Ribs

Ajeen Jerk BBQ Lamb Ribs

Ajeen Jerk BBQ Lamb Ribs    Smoked and BBQed Lamb Ribs  lamb ribs (230x230)

Prep Time: 15 mins  Total Time: 1 hour 15 mins  Serves: 10, Yield: 8 pieces

About This Recipe

“The finest ingredients of the Caribbean prepared beautifully and complement the perfect lamb”

Ingredients

5 lbs. lamb ribs

Lamb Marinade

1 tablespoon red chili pepper flakes

3 garlic cloves

1 ounce grated ginger

2 ounces chopped onions

2 tablespoons olive oil

1 ounce spring fresh basil

1/4 teaspoon salt & pepper, to taste

1 ounce spring thyme Sauce

3 ounces chopped onions

3 cloves garlic cloves

1/2 cup tomato ketchup

2 tablespoons vegetable oil

8 ounces hot sauce ( sambol oelek)

8 ounces brown sugar

2 ounces lemon juice

2 tablespoons honey

1 tablespoon soya sauce

1/4 cup pineapple juice

1 tablespoon Jamaican jerk spice

Directions

1.Wash and season lamb with salt and pepper, combine marinade seasoning and marinate lamb for an hour or more.

2.In a thick pot bring lamb to a boil with marinate and water. Add more salt and pepper if necessary to water. Allow lamb rib to cook for 45 min or until tender.

Directions

3.In a mixing bowl combine of the sauce recipe and mix until sugar is fully dissolve.

4.Dip marinated lamb in sauce and place lamb on BBQ grill and allow to cook for 5-8 min or until lightly brown. Or place on oven proof baking sheet and cook for 15- 20 min and base heavily while cooking.

 

Remaining sauce may be poured in a sauce pan and cook slowly for 5 min and serve on the side with lamb.

 

 

Roasted Mexican Fish Dinner

Roasted Mexican Fish Dinner

 

 fish

(Picture representation only, see below for actual image)

 

Ingredients

Spice Blend

1 teaspoon granulated garlic or garlic powder

1 teaspoon granulated onion or onion powder

1 teaspoon Mexican oregano

1 teaspoon ancho (mild) or chipotle (hot) chile powder

salt and pepper

Chicken or Fish

4 pieces (6-8 oz each)  thick whitefish fillet (such as cod or Pollock)

EVOO for liberal drizzling

2 tomatoes, thinly sliced

1 small red onion, ,thinly sliced

2 cloves garlic, thinly sliced

2 jalapeno chile peppers, thinly sliced

Queso fresco crumbles and a handful of cilantro leaves for garnishing

Avocado Salad

2 avocados, diced

1/2 of a ripe mango sliced in thin wedges

1 blood orange peeled and sectioned (you can sub ruby grapefruit for the orange)

1 lime, juiced

2 cups baby arugula

Directions

Position a rack in the center of the oven and preheat to 450 degrees . Combine the ingredients for the spice blend (use salt and pepper to taste).

On a rimmed baking sheet or baking dish, drizzle the chicken or fish with EVOO, then rub all over with the spice blend. Top each piece with a shingled layer of the tomatoes and onion. Scatter the garlic and jalapenos on top; drizzle with more EVOO. Roast until cooked through, about 15 minutes for the fish.

Top the fish with queso fresco and cilantro. Dress the avocados with the lime juice, salt and pepper. Toss with the arugula and drizzle with EVOO.  Arrange the mango in a circular pattern with the salad mix on top placing the piece of fish in the center offset just a bit.  (see photo)

 roasted mexican fish

City Chicken

City Chicken

city chicken

City chicken is an entrée consisting of cubes of meat (usually pork), which have been placed on a wooden skewer (approximately 4-5 inches long), then fried and/or baked. Depending on the recipe, they may be breaded.  The dish is popular in cities throughout the eastern Great Lakes region of Ohio and Michigan as well as the northeastern Appalachian regions of Pennsylvania and Upstate New York, and at least as far south and west as Louisville, Kentucky. City chicken is commonly found in the metropolitan areas of Binghamton, Cincinnati, Cleveland, Detroit, Erie, Pittsburgh and Scranton, hence, the dish’s ‘urban’ title.

Pork is the base meat in the common versions of the dish, although recipes vary regionally. For example, Pittsburgh-area preparations are almost always breaded and usually baked, while in Binghamton, the meat is usually marinated, battered and then deep fried.  The Cleveland version is generally baked without breading, but the meat is dredged in flour, browned in a pan, then finished in the oven, and served with gravy.  My personal favorite is the way my Mom would make it, alternating beef and pork cubes on the skewers.   Grocery stores in both in the Greater Cleveland area as well as those in the Pittsburgh metro area include wooden skewers with pork cubes specifically packaged as city chicken. In Ottawa, Canada, at least one variation involves skewers of three kinds of meat: pork, veal and beef.   Another Canadian variation, from Saskatoon, Saskatchewan, was composed entirely of veal.

9 servings

18 5 inch wood skewers

Cut into 1 X 1 1/2 inch pieces:

1 pound top sirloin steak

1 pound veal steak

1 pound pork steak

Sprinkle them with salt, pepper

Arrange the veal and pork, and beef  cubes alternately on 9 skewers. Roll the meat in flour.

Melt in a skillet 1/4 cup shortening (I like bacon fat here.  It just tastes better)

Add 1 tablespoon minced onion (optional)

Brown meat well. Cover the bottom of the skillet with heated stock. Put a lid on the skillet and braise the meat over mdeium heat until it is tender. Thicken the gravy with flour ( four tablespoons to one cup of stock.) If preferred, the skillet may be covered and placed in a slow oven 325 degrees F. Until the meat is tender.  Serve as shown or with wide egg noodles, or rice.

Serving Suggestion:

city chicken 2

Chicken with Mozzarella Diabetic Friendly!

Chicken with Mozzarella Diabetic Friendly!

Smoked mozzarella and spinach are rolled into chicken breasts that are coated in bread crumbs for this main dish recipe, which is perfect for entertaining.  I’ve included the Nutritional facts for you to see how healthy this really is for everybody!

YIELD: 6 chicken rolls

 

chicken with mozz

 

Nutrition Facts per Serving:

CARB GRAMS PER SERVING: 6

Calories: 274

Protein(gm): 35

Carbohydrate(gm): 6

Fat, total(gm): 11

Cholesterol(mg): 77

Saturated fat(gm): 3

Dietary Fiber, total(gm): 1

Vitamin A(IU): 1895

Vitamin C(mg): 4

Sodium(mg): 368

Calcium(DV %): 182

Iron(DV %): 1

Diabetic Exchanges

Vegetables(d.e): 2

Very Lean Meat(d.e): 5

Fat(d.e): 1

6 skinless, boneless chicken breast halves (1 1/2 pounds)

Salt

Black pepper

1/4 cup finely chopped shallots or onions

1 clove garlic, minced

2 teaspoons olive oil

1/2 10 ounce package frozen chopped spinach, thawed and well drained

3 tablespoons pine nuts or walnuts, toasted

3/4 cup shredded smoked mozzarella cheese (3 ounces)

1/4 cup seasoned fine dry bread crumbs

1/4 cup grated Parmesan cheese

1 tablespoon olive oil

1. Place 1 chicken breast half between 2 pieces of plastic wrap. Pound lightly with the flat side of a meat mallet into a rectangle about 1/8 inch thick. Remove plastic wrap. Season with salt and pepper. Repeat with all chicken breasts.

2. For filling, in a medium skillet cook shallots and garlic in the 2 teaspoons hot oil until tender. Remove from heat; stir in spinach, nuts, and smoked mozzarella. In a shallow bowl combine bread crumbs and Parmesan cheese.

3. Place 2 to 3 tablespoons of filling on each chicken breast. Fold in the bottom and sides; then roll up. Secure with wooden toothpicks.

4. Lightly brush each roll with the 1 tablespoon olive oil; coat with bread crumb mixture. Place rolls seam side down in a shallow baking pan. Bake, uncovered, in a 400 degrees F; oven about 25 minutes or until chicken is no longer pink (170 degrees F). Remove toothpicks before serving. Makes 6 chicken rolls.

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