Shish Kabob

Today was a sunny day and one where grilling was a must! Shish Kabobs, with rice and salad! Of course you can use any meat, today it was pork tenderloin. Turns out so tender all the time, perfect meet for kabobs!

Shish Kabobs

Meat of your choice cut into chunks, not too small or they'll dry out

Peppers

Mushrooms

Onions

Marinade:

1Tbsp worshestershire sauce

1 tsp liquid smoke

1/4 cup oil

1/8 cup pineapple juice

1 Tbsp vinegar

Paprika

Onion Powder

2 Garlic cloves, pressed

salt

pepper

Thai Sweet Chili Sauce (optional) 

Cut your meat and vegetables and marinate them, covered in the fridge, for atleast an hour.

After marinating put the meat and vegetables on your metal or wood skewers - alternating between meat and veggies.

When your grill is ready go ahead a place your kabobs on and close the lid

Cook on each side for about 10 minutes. Turning once.

Once they are finished, just remove and put 1 skewer on a plate and serve with grilled pineapple, rice, salad and any condiments - I made a mayo sauce to go with - recipe to follow

Mayo Sauce

2 Egg yolks - room temperature

1 cup oil

chopped pickles

1 Tbsp mustard

1 tsp ketchup

salt

pepper

onion powder

garlic powder

paprika

splash of pickle juice

splash of pineapple juice (optional)

- Emulsify the egg yolk and oil -

Beat the egg yolks with a hand mixer and very slowly add a drop of oil...mix...then a little more oil...mix...you have to do this very slowly at the begining...once the oil and egg yolks are emulsified and not runny...you can add the oil a lot more at a time. Then add your other ingredients. This is a recipe that is very flexible...you can add all sorts of different spices depending on what kind of flavor you want. It will keep in the fridge for about 3 days, then it's best to throw it out. If you are anti raw eggs - just mix the ingredients with a store bought mayo until you find a flavor you like.

We also had a traditional Styrian salad

Lettuce with a homemade vinegarette:

vinegar

water

a bit of mustard

salt

pepper

Pumpkin Seed Oil



The Start of a Recipe Blog - Greek Quesadillas

So I've had a few people ask for recipes and pictures of food I've made and request a blog. I thought I'd give it shot! Since I only made this decision yesterday, I have only got one recipe/meal to blog about. Greek Quesadillas...an experiment, which turned out rather good. As a warning...I hate to measure ingredients...and honestly...I just don't do it..unless baking a cake. I will do my VERY best to give measurements, but please forgive me if I am not exact.

Quesadillas - Greek style!

2 boneless skinless chicken breasts - cut into bite sized pieces
1 package of italien dressing mix
2 Tbsp Olive Oil
2 Tbsp water
1 onion (red or yellow)
1/2 bell pepper
4 tortillas
1/4 - 1/2 cup feta cheese
1 cup shredded cheese (whatever you favor)

Mix the package of italian dressing with the oil and water and chicken pieces. Let marinate
After marinating throw in pan with a little bit of olive oil and cook until done, but not til nicely browned, you don't want it to dry out. - quick pan fry the onions and bell peppers...but just about 3-5 minutes...mix with the chicken.

Butter one side of each tortilla (or not if you want to save cals) and put tortilla on hot pan, butter side down. Sprinkle with cheese and feta...then chicken mix...the more cheese and feta, top with other tortilla...butter side up. Heat should be on Medium - cook for about 5 minutes on each side..until nicely browned, but hopefully not burnt!

Cut into 4th's or 6ths, depending on the size of tortillas, and serve with a salad and side of Tzatziki sauce ( recipe to follow)

I had to work with what ingredients were available, I would have loved to thrown in some chopped cherry tomatoes and some black olives...be creative! Also you could grill the chicken whole and then chop into bite sized pieces or shred for a nice smokey grilled flavor.

Tzatziki Sauce

1 container plain yogurt (12-16oz) - Greek yogurt is best

1/2 cucumber peeled and shredded (you can also scoop out the seeds - whatever floats your boat)

2-3 garlic cloves - pressed

A dash or two of:

onion powder

salt

pepper

Mix all together and chill in fridge for atleast an hour.