Greek Beef Kebabs

Greek Beef Kebabs: LittleCajunGirl.com

Click here for a printable PDF recipe card Greek Beef Kebabs

Little Cajun Girl goes Greek!  This is one of those “plan ahead” meals because it needs to marinate at least 12 hours or overnight.  It’s a quick marinade, so you can get supper prep done in about 5 minutes before leaving for work or right before bed.

The other great thing about this recipe is it cooks quickly.  The pieces of meat are small and it doesn’t take long on the grill (especially if you like it rare like I do).  Awesome, right?!?!  Prep for supper in 5 minutes the night before and cook supper in under 10 minutes.  Can’t beat that!  And if you make the Tzatziki Sauce to go with it you’re only adding on another 5 minutes to prep time.  Plus, a lot of the ingredients required for the Greek Beef Kebab marinade are the same as the Tzatziki Sauce.  And the icing on top is it is DELICIOUS!

Ingredients: beef meat for stew (any type you like, cubed); plain, non-fat Greek yogurt; lemon juice; minced garlic; dried parsley; dried oregano; salt.

Greek Beef Kebabs: LittleCajunGirl.comMarinade is quick and easy!  Stir together the yogurt, lemon juice, minced garlic, parsley, oregano, and salt.

Greek Beef Kebabs: LittleCajunGirl.comPour the marinade into a gallon-sized Ziploc bag and add meat.

Greek Beef Kebabs: LittleCajunGirl.comZip up the bag and remove as much air as possible.  Now draw from your inner masseuse and massage the marinade into the meat 🙂

Greek Beef Kebabs: LittleCajunGirl.com

Refrigerate at least 12 hours or overnight so the meat can get really happy.  It’s time to cook so let’s get dirty!  There is no way to stay clean when you put these little nuggets of goodness on skewers.  Once you accept that the process will go quickly.  Now the number of skewers you make depends on you and how many people you are feeding.  I used 2 lbs. of meat and loaded up 7 skewers.  My husband and I each had 3 for dinner and he got the leftover one for lunch the next day.

Greek Beef Kebabs: LittleCajunGirl.comNow it’s time to grill.  The amount of time depends on how you like it cooked (well-done, medium, rare, etc.).  If you like it rare or medium rare, I suggest you cook it on a high heat on the grill for a very short period of time.

When the kebabs are done pull your already-made Tzatziki Sauce out of the refrigerator, hopefully you’ve already made my Greek Quinoa Salad to with it and supper is ready!

Greek Beef Kebabs: LittleCajunGirl.comClick here for a printable PDF recipe card Greek Beef Kebabs

Greek Beef Kebabs

 

Ingredients:

2 lb.      Beef meat for stew (any type of cubed beef you prefer)

8 oz.     Plain, non-fat Greek yogurt

¼ cup    Lemon juice

2 TBSP   Minced garlic

2 TBSP   Dried parsley

1 TBSP   Dried oregano

1 tsp.    Salt

Directions:

  1. Stir together yogurt, lemon juice, garlic, parsley, oregano, and salt.
  2. Pour into a gallon-sized Ziploc bag. Add meat.
  3. Zip bag removing as much air as possible. Massage to fully cover all meat with marinade. Refrigerate overnight.
  4. Thread meat onto skewers.
  5. Grill until preferred readiness (well-done, medium well, rare, etc.).

 

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Tzatziki Sauce

Greek Beef Kebabs: LittleCajunGirl.com  Click here for a printable PDF recipe card Tzatziki Sauce

This delicious, healthy, very simple dipping sauce goes really well with my Greek Beef Kebabs.  However, I bet it would be wonderful as a veggie dip or paired with grilled chicken, pork, or lamb.  Or if you’re feeling wild 😉 maybe some pita bread!

Here’s the ingredients you need to gather: plain, non-fat Greek yogurt; English cucumber; garlic; lemon juice; fresh dill; salt; pepper.

Tzatziki Sauce: LittleCajunGirl.comYou’ll need about 1/3 cup of minced cucumber, which is what I got out of a 2-inch long piece of cucumber.  First peel the cucumber.  I love the skin on cucumbers and eat it that way in a salad, but for this you don’t want the skin on it.

Tzatziki Sauce: LittleCajunGirl.comCut it in half lengthwise then seed it.  By “seeding” it, I mean to take a spoon and scrape out the pulp/seeds on the inside.

Tzatziki Sauce: LittleCajunGirl.comThen mince it.  It’s a dipping sauce so you want the pieces to be small (about 1/8-inch in size or smaller).

Tzatziki Sauce: LittleCajunGirl.com

Using one sprig of fresh dill, snip off the feathery leaves and chop it.  I got a heaping 1/2 tsp out of it (it doesn’t need to be exact).

Tzatziki Sauce: LittleCajunGirl.comStir all ingredients together and refrigerate at least an hour.

Tzatziki Sauce: LittleCajunGirl.comEnjoy this with my Greek Beef Kebabs!

Greek Beef Kebabs: LittleCajunGirl.com

Click here for a printable PDF recipe card Tzatziki Sauce

Tzatziki Sauce

 

Ingredients:

6 oz.        Plain, non-fat Greek yogurt

1/3 cup     Minced English cucumber (peeled & seeded)

1 tsp.       Minced garlic

1 tsp.       Lemon juice

½ tsp. (heaping)  Fresh dill, chopped

¼ tsp.      Salt

1/8 tsp.    Pepper

Directions:

  1. Stir all ingredients together.
  2. Refrigerate at least 1 hour.

*Piece of cucumber approx. 2-inches will yield 1/3 cup

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Greek Quinoa Salad

Greek Quinoa Salad: LittleCajunGirl.comClick here for a printable PDF recipe card Greek Quinoa Salad

I came up with this recipe because I needed something to go with my Greek Beef Kebabs and when I originally made it these were the ingredients I had on hand without having to go to the store.

I think you’ll really like this!!  It’s healthy and tastes so fresh.  It can be used as a side dish or as it’s own meal.  It would make a great, healthy lunch that you could easily mix a lean protein into, such as grilled chicken.

There are two parts to this recipe.  One is the salad and the other is the dressing to mix into it.  But they kind of happen simultaneously, which saves you time and helps those flavors come together.

Ingredients for the salad & dressing: quinoa; water; garlic; salt; English cucumber; grape tomatoes; fresh spinach; crumble feta cheese.

Ingredients for the dressing: olive oil; lemon juice; fresh dill; salt; pepper.

Greek Quinoa Salad: LittleCajunGirl.comFirst, you need to cook the quinoa.  Standard package directions always call for a 1:2 ratio of quinoa to water, so that makes it easy to remember and easy to adjust for the serving size you want to cook.  They typically give you directions for cooking 1 cup of quinoa.  That makes A LOT of quinoa.  So if it’s just two of you in the house (like it is for us 🙂 ) then you’ll want to cut back on that.  The recipe is easy to adjust (double, triple, etc.).

I cooked 1/2 cup of quinoa, so I used 1 cup of water.  I also added salt and garlic to it to give it some flavor.  It took the 1/2 cup quinoa about 13 minutes to cook.  After it’s cooked, keep the lid on and let it rest for 5 minutes to finish absorbing any liquid.

This is a COLD salad.  So how are you going to make this happen when you need it in a snap?  The freezer for cooling 🙂

Spread the cooked quinoa on a dinner plate and place it in the freezer for 10 minutes.

Greek Quinoa Salad: LittleCajunGirl.com

 

Greek Quinoa Salad: LittleCajunGirl.com

 

 

 

 

 

 

While it’s cooling make the dressing first.  After you chop your fresh dill, whisk it with the olive oil, lemon juice, salt, and pepper.  Put it on the side so the flavors can get happy!

Greek Quinoa Salad: LittleCajunGirl.com

Greek Quinoa Salad: LittleCajunGirl.com

 

 

 

 

 

 

 

 

Now peel and chop the cucumber

Greek Quinoa Salad: LittleCajunGirl.com

Cut the grape tomatoes in half

Greek Quinoa Salad

Grab a large handful of spinach, stack the leaves on top each other, and julienne

Greek Quinoa Salad: LittleCajunGirl.com

Greek Quinoa Salad: LittleCajunGirl.com

 

 

 

 

 

Greek Quinoa Salad: LittleCajunGirl.com

Stir together the cooled quinoa, cucumbers, tomatoes, spinach, and the dressing.  Then stir in the feta (we’re trying to keep it intact).  In case you don’t like feta, I’ve made this with small cubes of mozzarella cheese because that’s what I had on hand and it was still delicious!

Greek Quinoa Salad: LittleCajunGirl.com

Serve immediately or refrigerate and save for mealtime (I made mine 7 hours in advance it the spinach held up really well).

Greek Quinoa Salad: LittleCajunGirl.com

Click here for a printable PDF recipe card Greek Quinoa Salad

Greek Quinoa Salad 

 

Salad Ingredients:

½ cup    Uncooked Quinoa

1 cup     Water

½ tsp.    Salt

1 TBSP   Minced garlic

2/3 cup  English cucumber

20 grape tomatoes

Large handful of fresh spinach

2 ½ oz.  Crumbled feta

Dressing Ingredients:

2 TBSP  Olive oil

2 TBSP  Lemon juice

2 tsp.    Fresh dill, minced

¼ tsp.   Salt

¼ tsp.   Pepper

Directions:

1. Place 1st four ingredients in small saucepan and cook according to directions on quinoa. Let stand for 5 minutes.

2. Spread cooked quinoa on plate and place in freezer for 10 minutes to fully cool.

3. Whisk together all dressing ingredients and put on the side.

4. Peel and chop cucumber (piece 4-inches in length will yield approx. 2/3 cup). Julienne fresh spinach.  Cut tomatoes in half.

5. Combine cooled quinoa, cucumber, tomatoes, spinach, and feta in a dish. Stir in dressing.

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Twice-baked Chipotle Bacon Sweet Potatoes

Twice-baked Chipotle Bacon Sweet Potatoes: LittleCajunGirl.com

Click here for a printable PDF recipe card Twice-baked Chipotle Bacon Sweet Potatoes

I think you’re going to LOVE this!  Sweet potatoes and yams are a frequent staple in this house.  You do need good carbs for energy if you workout regularly.  I was getting a little tired of just roasted sweet potatoes and I wanted a yummy alternate way of cooking it.  Chipotle chile pepper was a new and exciting spice in my life (haha!) and I thought “Sweet, spicy, and salty would go great together.”  It was a hit!  Not to toot my own horn, but any of my friends that have had this now ask me to bring it when we have dinner together.

Ok, let’s get down and dirty first.  Who knew that there’s a difference between sweet potatoes and yams???  Congratulations if you said “I do!”  Because I didn’t.  I thought they were the same thing just called a different name depending on where you grew up. Apparently, that’s a “no.”  If you’re curious about the differences, check out LiveStrong.com’s article called Sweet Potato vs. Yam Nutrition.  Is it important here?  No, you can use either one.  I just thought you’d like a bit of knowledge. 😉

Here’s the ingredients you need to gather: 1 large sweet potato or yam; butter; chipotle chile pepper; salt; 2 slices of cook, uncured bacon (diced); parmesan cheese.

Twice-baked Chipotle Bacon Sweet Potatoes: LittleCajunGirl.comNow how many people one yam feeds depends on your appetite and what else is part of your meal.  We normally have a some type of meat and a salad, so my husband and I will usually split a half (which leaves the other half for breakfast or for leftovers the next night).  In that case, you could use one yam for 4 people. But if this is your only side and there’s no salad involved, or if this, in and of itself, will be your meal, then you’ll only feed 2 people with one yam.

You can either bake the yam or cook it in the microwave.  If you’re in a rush, then microwave it is.  The only downfall is that I feel it dries it out and the ends are always hard. I prefer to bake mine, but time always makes my decision for me.

Today I used a yam and I baked it.  Bake it for 60-70 minutes depending on the size of the yam.  At the 60 minute mark, put a knife through the center.  If it goes all the way through easily, it’s done.  If not, back in for another 10 minutes, and test it again.

Twice-baked Chipotle Bacon Sweet Potatoes: LittleCajunGirl.comLet it cool for about 15 minutes.  Cut it in half and scoop out the flesh, leaving some flesh remaining on the skin so that the shell keeps its form.

Twice-baked Chipotle Bacon Sweet Potatoes: LittleCajunGirl.com

The flesh should be soft so it won’t be necessary to mash it.  Mix in the butter, salt, chipotle chile pepper, cooked, diced bacon, and 2 TBSP of the parmesan cheese.

Twice-baked Chipotle Bacon Sweet Potatoes: LittleCajunGirl.comSeparate mixture evenly and return to yam shells.

Twice-baked Chipotle Bacon Sweet Potatoes: LittleCajunGirl.com

Top each with 1 tsp parmesan cheese.  Later this is going to make the most delicious crunchy topping!

Twice-baked Chipotle Bacon Sweet Potatoes: LittleCajunGirl.comBake at 400° for 10 minutes then place under broiler until topping is golden.

Twice-baked Chipotle Bacon Sweet Potatoes: LittleCajunGirl.com

Click here for a printable PDF recipe card Twice-baked Chipotle Bacon Sweet Potatoes

Twice-baked Chipotle Bacon Sweet Potatoes

Ingredients:

1 Large sweet potato or yam

2 TBSP  Butter

½ tsp   Salt

2 slices cooked, uncured bacon, diced

½ tsp  Chipotle chile pepper

2 TBSP + 2 tsp   Parmesan cheese

Directions:

1. Bake sweet potato/yam at 400° for 60-70 minutes (depending on size). It is done when you can easily pierce it with a knife all the way through.

2. Cut sweet potato in half and scoop out flesh, leaving some flesh remaining on the skin to help it keep its form.

  1. Cool ~15 minutes then stir in butter, salt, bacon, chipotle chile pepper, and 2 TBSP parmesan cheese.

4. Evenly separate mixture and return to shells.  Top each with 1 tsp parmesan.

5. Bake for 10 minutes at 400° then place under broiler for a few seconds until cheese golden.

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Grilled Artichoke with Garlic Butter Dipping Sauce

Grilled Artichoke with Garlic Butter Dipping Sauce: LittleCajunGirl.com

Click here for printable PDF recipe cards Grilled Artichoke with Garlic Butter Dipping Sauce

If you’ve never had fresh grilled artichoke, you MUST try it!  It’s not like the soft, lifeless, colorless stuff you get in a can or jar (which, don’t get me wrong, works great when you’re making a spinach artichoke dip).  This beautiful specimen tastes sooooo good!  Even my husband will eat it (and we all know by now that the man eats very few things that are green).

You can choose to go healthy and stick with just the grilled artichoke, or you can listen to the little devil on your shoulder and dip it in the garlic butter sauce.  Either way, there’s no judgement here (FYI, I listen to the little devil when it comes to this 😉 ).

Ingredients: 1 large artichoke, olive oil, salt, garlic powder, & lemon pepper, butter, garlic, lemon juice.

Grilled Artichoke with Garlic Butter Dipping Sauce: LittleCajunGirl.comFirst, cut off the very tips of all the leaves.  There are these very unpleasant little thorns on the ends.

Grilled Artichoke with Garlic Butter Dipping Sauce: LittleCajunGirl.com

Remove any leaves off the stem.  Cut off ~ 1/8-inch off the bottom of the stem and carefully cut away just the very outer fibrous layer of the stem.

Grilled Artichoke with Garlic Butter Dipping Sauce: LittleCajunGirl.com

Place in a covered dish and microwave for 4 minutes.  I microwave before cutting it in half only because these little suckers are tough!  And I’m a bit accident-prone with sharp or hot objects, which is why I wait 🙂

Grilled Artichoke with Garlic Butter Dipping Sauce: LittleCajunGirl.comAllow to cool for approximately 5 minutes (you don’t want to burn yourself!).  Then cut the artichoke in half.

Grilled Artichoke with Garlic Butter Dipping Sauce: LittleCajunGirl.comNext, cut out the choke.  The choke is the “hairy” part on the inside.  Trust me you don’t want to eat this.  It would be like trying to eat hair.

You will see just this layer right under the choke that is a slightly different color from the heart.  If you cut just under it, it will make it a little less “messy” and more of the “hair” will stay on that layer versus falling everywhere else.

Grilled Artichoke with Garlic Butter Dipping Sauce: LittleCajunGirl.comQuite a few of the inner purple leaves will come out too and that’s perfect.

Grilled Artichoke with Garlic Butter Dipping Sauce: LittleCajunGirl.comBrush both sides with olive oil.

Grilled Artichoke with Garlic Butter Dipping Sauce: LittleCajunGirl.comSprinkle both sides with salt, garlic powder, and lemon pepper (I’m pretty generous with the lemon pepper).

Grilled Artichoke with Garlic Butter Dipping Sauce: LittleCajunGirl.com Grilled Artichoke with Garlic Butter Dipping Sauce: LittleCajunGirl.com

 

 

 

 

 

Grill both sides for 2-4 minutes, depending on the temperature of your grill.

Grilled Artichoke with Garlic Butter Dipping Sauce: LittleCajunGirl.com

Doesn’t that look delicious?!?!  Now let’s get wicked…Butter Garlic Dipping Sauce. Grab these 3 things…

Grilled Artichoke with Garlic Butter Dipping Sauce: LittleCajunGirl.com Put the butter and garlic in a small, microwave-safe dish. Grilled Artichoke with Garlic Butter Dipping Sauce: LittleCajunGirl.comMicrowave 20 seconds, stir, and repeat until butter is completely melted.  Add lemon juice and voilà! Grilled Artichoke with Garlic Butter Dipping Sauce: LittleCajunGirl.com

 Click here for printable PDF recipe cards Grilled Artichoke with Garlic Butter Dipping Sauce

Just in case you’ve never eaten a fresh artichoke and don’t know how (I’m not kidding here! Not everyone has seen it or tried it.), here’s a You Tube video that shows you how 🙂 Skip over the part where she tells you to cut out the choke because you did that before you grilled it!

Watch on YouTube: How to Eat an Artichoke

Grilled Artichoke

Ingredients:

1 Large artichoke

Olive oil

Salt

Lemon Pepper

Garlic powder

Directions:

1. Cut off tips of artichoke leaves to remove thorns. Cut off 1/8-inch off bottom of stem and very outer fibrous layer of stem.

2. Microwave in covered dish for 4 minutes.

3. Cool ~5 min. Cut half and cut out choke.

4. Brush with olive oil then season with salt, lemon pepper, and garlic powder.

5. Grill on med-high for 2-4 minutes on each side.

Garlic Butter Dipping Sauce

Ingredients:

4 TBSP        Butter

2 TBSP        Minced Garlic

1 tsp             Lemon juice

Directions:

1. In a small dish microwave butter and garlic for 20 seconds, stir, and repeat butter is completely melted.

2. Stir in lemon juice.

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Asian Dressing

Asian Dressing: LittleCajunGirl.com

Click here for a printable PDF recipe card Asian Dressing

I love Asian chicken salads that you get in restaurants and wanted to make it at home.  As I’ve said before, we stopped buying pre-made salad dressing from the store. Store bought Asian dressings typically contain sugar (and I didn’t want that), nor did I want preservatives in there and lawd (and the South comes out…) knows what else (remember Rodale News’ 6 Dangerous Salad Dressing Facts).  So I set out on making my own and loved the outcome!

Ingredients: Light extra virgin olive oil; toasted sesame seed oil; rice vinegar; Tamari; minced garlic; crushed ginger/ginger paste; honey; dried cilantro; roasted sesame seeds; Tahini; onion powder; crushed red pepper flakes.

Asian Dressing: LittleCajunGirl.com

First, blend the rice vinegar, Tamari, garlic, and ginger in a small blender.  I do this to thicken the liquid slightly, which later acts as emulsifier and keeps your liquid and oil together (this recipe doesn’t have mustard in it like the Italian Dressing so this is one way I adjusted).

Asian Dressing: LittleCajunGirl.com

If you don’t have Tahini (and you don’t think you’ll ever use it to make, uh, let’s say hummus), you can do without it.  This was just another emulsifier to keep the liquids and oil together.  It won’t really change flavor of the dressing, but you will probably see more separation of your liquid and oil (which is ok 🙂 just shake it up again before each pour).

Add the rest of the ingredients.  And don’t forget about my little trick that I told you about when we made the Italian Dressing (spray your measuring spoon with cooking spray and the honey will pour right off)

Asian Dressing: LittleCajunGirl.com

That’s it!  Shake it up and you’re done!  It doesn’t even need to be refrigerated.  We just leave ours on the counter.  You can use it immediately, but like most things it will taste even better if you let it sit an hour or even overnight so the flavors can really come together.

Asian Dressing: LittleCajunGirl.com

Click here for a printable PDF recipe card Asian Dressing

Asian Dressing

Ingredients:

2 oz.      Light extra virgin olive oil

2 oz.      Toasted sesame seed oil

2 oz.      Rice vinegar

2 oz.     Tamari

2 TBSP   Minced garlic

1 tsp     Crushed ginger/ginger paste

4 TBSP   Honey

1 TBSP   Dried cilantro

1 TBSP   Roasted sesame seeds

1 TBSP   Tahini

1 tsp     Onion powder

¼ tsp    Crushed red pepper flakes

Directions:

1. Blend rice vinegar, Tamari, crushed ginger, and minced garlic in a small blender.

2. Add all ingredients into a jar and shake vigorously to combine.

*Wait at least an hour for flavors to combine, though preferably 12 hours.

*Does not need to be refrigerated.

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Italian Dressing

Italian Dressing: LittleCajunGirl.com

Click here for a printable PDF recipe card Italian Dressing

About a year and a half ago we stopped buying pre-made salad dressing from the store. Have you looked at the ingredients??  If you’re curious, check out Rodale News’ 6 Dangerous Salad Dressing Facts to find out what is in some of those store bought salad dressings.

Scary, right?!?  Now I won’t lie, there are times when we buy ranch dressing from the store to go with hot wings 😉  Our diet is NOT perfect!  We just try to do clean and healthy as  much as possible.  And there are “cleaner” options for store bought dressings on the market.  But you should really try this one out!

I have a couple of variations on the Italian dressing, which I have included (balsamic vs. red wine; spicy vs. not).

Ingredients: Light extra virgin olive oil; balsamic or red wine vinegar; dijon or spicy brown mustard; minced garlic; Italian seasoning; garlic powder; onion powder; salt; pepper; honey; *crushed red pepper flakes (optional).

Italian Dressing: LittleCajunGirl.com

The one I made today was with balsamic vinegar (I’ll show you the difference later).  I always make two batches when I make this.  One for Hubby WITH the red pepper flakes (he likes it spicy) and one without for me.  It’s up to your taste buds 🙂

Why the honey?  The recipe didn’t start out that way.  I found the bite of the vinegars to be a little too strong, so I had to figure out a way to break that strong acidity.  Store bought dressings use sugar, so honey was my go to.  You can try it without, but it makes the flavor so much smoother.  Trust me!

Dijon or spicy brown mustard…I think the flavor is basically the same within the dressing so I just use whatever I grabbed from the store.  Either way the mustard is a MUST!  This is your binder.  This is what is going to keep the oil and vinegar from separating.

Regardless of the type of vinegar you use (balsamic or red wine), it’s always a 1:1 ratio of vinegar to oil.  That’s pretty much my standard for all my homemade dressings.

Italian Dressing: LittleCajunGirl.com

Now you don’t have to buy a fancy dressing bottle.  Mason jars work just fine!

Add your seasonings.

Italian Dressing: LittleCajunGirl.com

A helpful tip with the honey: Spray your measuring spoon with cooking spray (make sure you wipe off the excess) or rub a little oil on it with your finger.  Your honey will pour right off the spoon!

Italian Dressing: LittleCajunGirl.com

Shake it up and there you have it!  It doesn’t even need to be refrigerated.  We just leave ours on the counter.

Here’s the key, make it the day before you want it.  Sure you can use it immediately, but it won’t taste the same.  You want the Italian seasoning to re-hydrate and the minced garlic to release their flavors.  Then it’s like this perfect, yummy union! 🙂  If you don’t have all night, at least give it an hour.  Try it for yourself…taste it right after you make it then taste it the next day.  Big difference!

Italian Dressing: LittleCajunGirl.com

Click here for a printable PDF recipe card Italian Dressing

This is what it looks like if you use red wine vinegar (the lighter colored one on the left). And it does taste very different.

Italian Dressing: LittleCajunGirl.com

Click here for a printable PDF recipe card Italian Dressing

Italian Dressing

Ingredients:

3 oz.        Light extra virgin olive oil

3 oz.        Balsamic or red wine vinegar

3 TBSP    Dijon or spicy brown mustard

2 TBSP    Minced garlic

2 TBSP    Italian seasoning

1 TBSP    Honey

2 tsp        Garlic powder

1 tsp        Onion powder

½ tsp       Salt

¼ tsp       Pepper

*1-2 tsp  Crushed red pepper flakes (optional)

Directions:

Shake all ingredients together.  Wait at least an hour for Italian seasoning to re-hydrate and flavors to combine, though preferably 12 hours. Does not need to be refrigerated.

 

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Breakfast Turkey Patties

Breakfast Turkey Patties: LittleCajunGirl.com

Click here for a printable PDF recipe card Breakfast Turkey Patties

My husband and I typically spend an hour out of our Sunday afternoons doing food prep for the coming week.  This includes breakfast, lunch, and snacks for the work week.  One of Hubby’s weekly breakfast items include these turkey patties.  It came about because we were looking for a lean protein to go with his breakfast and every sausage patty option in the stores were loaded with, well, I don’t even know how to pronounce or spell half of them. So this is what I came up with.  It’s cheap and easy to make and it’s loaded with flavor!  And I take a few short cuts during preparing and cooking that will save you from washing unneeded dishes 😉

Here’s the ingredients: lean ground turkey, salt, garlic powder, onion powder, crushed red pepper flakes, rubbed sage, and chipotle chile pepper.

Make sure you’re using chipotle chile pepper!  Very different from chili powder!  It’s a little pricey but it has an amazing smoky flavor, a little goes a long way, and I have more recipes that call for it.  So make the investment 😉

Breakfast Turkey Patties: LittleCajunGirl.com

The spiciness is not overwhelming, but you can adjust if you’re a lightweight 🙂

Here’s one of my dishwashing-saving tips…just remove the absorbing pad from the styrofoam and mix the meat and seasoning in the packaging it came.  Why create more dishes to wash??

Breakfast Turkey Patties: LittleCajunGirl.com

  Now it’s time to get your hands dirty!  Combine the seasonings into the turkey.

Breakfast Turkey Patties: LittleCajunGirl.com

I use a large melon baller (or use an ice cream scoop) to equally divide up the seasoned turkey.  I got 12 out of the pound of turkey.

Breakfast Turkey Patties: LittleCajunGirl.com

Using your hands roll then flatten them out into patties.  It doesn’t need to be pretty or perfectly shaped patties.  It’s all about the flavor!

Breakfast Turkey Patties: LittleCajunGirl.com

I choose to grill them for lots of reasons…1) it saves on washing dishes 🙂 2) it saves on having to clean the stove 🙂 3) it eliminates heating up the kitchen with the stove and  4) I just think grilled meat taste better!

Breakfast Turkey Patties: LittleCajunGirl.com

The patties are small so they don’t take very long to cook.  About 2 1/2 minutes per side.

Breakfast Turkey Patties: LittleCajunGirl.com

And there you have it! Breakfast turkey patties….

Breakfast Turkey Patties: LittleCajunGirl.com

Click here for a printable PDF recipe card Breakfast Turkey Patties

Breakfast Turkey Patties

littlecajungirl.wordpress.com

1 lb.         Lean ground turkey

1 tsp         Salt

1 tsp         Garlic powder

1 tsp         Onion powder

½ tsp       Crushed red pepper flakes

¼ tsp       Chipotle chile pepper

¼ tsp       Rubbed sage

Directions

  1. Mix seasonings into ground turkey.
  2. Separate and form into 12 patties.
  3. Grill 2 ½ minutes per side.

 

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Los Compadres…worth checking this place out!

We’ve been in California for 2 years now, and, besides the Taco Truck, we haven’t had really great Mexican food.  Can I tell you how disappointing that has been?!  I LOVE Mexican food!  However, this all changed yesterday!

We were starved after a full day of my husband competing and me watching 🙂 a local CrossFit competition.  We had heard of Los Compadres but had not tried it yet.  We stopped at the location in Long Beach on E. Anaheim.

Oh. My. Word!!!!!!!!!!!!  Dear, sweet Compadre, where have you been these past 2 years?! The service was great and the food phenomenal!  They bring out two different types of complimentary salsa and the spice was on point!  We also ordered the Queso Fundido Con Chorizo as an appetizer.

Queso Fundido Con Chorizo

Queso Fundido Con Chorizo

Melted cheese topped with chorizo and sauteed bell peppers and onions… Amaaaaazeballs!! It came with tortillas.  Let’s just say I had to MAKE myself stop so I’d still have room for my meal.  And my husband, who is a picky eater (especially with vegetables), actually ate it with the onions and bell peppers (I don’t know who or what invaded his body!).

My main course…

Bistec Ranchero

Bistec Ranchero

Massive portion and the flavor, well, WOW!

Definite thumbs up to Los Compadres Restaurant in Long Beach on E. Anaheim!  Average prices, good service, and excellent food!

Los Compadres

Los Compadres

Go check them out!

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