Potatoes On A Stick

POTATOES ON A STICK 

• 10 red baby potatoes, cut in half 
• 2 tablespoons olive oil 
• 1 teaspoon italian seasoning 
• 1 teaspoon garlic salt 
• 1 teaspoon oregano, fresh or dry 
• 1 teaspoon rosemary, fresh or dry 
• 1 teaspoon salt & pepper 
• 4 bamboo skewers 

1. Place potatoes in water in a medium saucepan, bring to a boil, & cook until tender but still firm. 

Strain & let cool until easy to handle. 

2. In a small bowl, combine all herbs & seasonings together. 

3. When cooled cut potatoes in half or fourths depending on the size of the potato.

4. Place potatoes in a mixing bowl. Add olive oil & herb mix. Toss until all potatoes are coated evenly. 

5. Thread potatoes on skewers. 

6. Preheat greased BBQ to high heat & grill skewers about 30 minutes, turning occasionally, & brushing with olive oil.

Plate Finished Product 

STORY BEHIND THE DISH

I have used this same recipe to bake red potatoes in the oven several times, I wanted to try something new & I like the way they turned out. Plus potatoes on a stick is just more fun.  

MODIFICATIONS 

You can uses any type of potato for this recipe, I like red or fingerling potatoes. Feel free to season potatoes with anything, seasoning salt, other fried herb such as thyme, sage, etc. 

Steak Kabobs

STEAK KABOBS 

Printable Recipe

• 1 1/4 lb. beef top sirloin steak 
• 1/3 cup soy sauce or coconut aminos
• 2 tablespoons sugar 
• 2 tablespoons canola oil 
• 1 tablespoon Worcestershire
• 1 garlic clove, minced 
• 1 1/2 tablespoon red wine vinegar 
• 1/8 teaspoon pepper 
• 8 fresh whole mushrooms 
• 1 medium red onion, coarsely chopped 
• 1 yellow squash, cut
• 1 zucchini, cut  
• 8 bamboo skewers 

 1. In a mixing bowl combine soy sauce, sugar, canola oil, Worcestershire, garlic, red wine vinegar, & pepper. 

2. Add beef, stir until coated. Cover with plastic wrap & marinate in refrigerator for 30 minutes or longer, I prefer a few hours for a more tender product, stir occasionally. Drain, reserving marinade into a small saucepan. Bring reserved marinade to a boil on medium heat. Reduce heat to medium-low. Simmer, uncovered for at least 5 minutes. 

3. Wash veggies. Cut onions, zucchini, & yellow squash.  

4. Toss all veggies with olive oil & a light coat of salt & pepper. 

 5. Thread beef & veggies alternately onto skewers. 

6. Preheat barbecue to medium-high heat. Cook kabobs on greased grill for about 20 minutes, turning occasionally & brushing with reserved marinade.  

 Plate Finished Product  

STORY BEHIND THE DISH

Since I was a kid I have been making kabobs like these at family BBQs. My dad always did the prep work, marinating the meat & cutting the veggies. I got to do the fun part, threading the skewers. I love everything about this dish, prepping it, cooking it, & especially eating it.  

MODIFICATIONS/Whole30

To make this dish whole30 or Paleo approved you can use olive oil or avocado oil in place of the canola oil, also use coconut aminos for the soy sauce, remove the sugar, & you can use homemade Worcestershire or just remove it all together. The marinade for this dish is a standard sweet soy marinade that also works well for pork, lamb, or chicken. You can mix & match any of the meats & veggies. Sometimes I grill all the veggies on single skewers & the meat on their own skewers. Other good veggies to add are bell peppers, cherry tomatoes, & even potatoes. Don't forget, you can always substitute soy sauce for gluten free soy sauce, or you can use coconut aminos & remove worcestershire or make your own to make this a gluten free dish!

Roasted Salmon with Orange Thyme Vinaigrette

ROASTED SALMON WITH ORANGE THYME VINAIGRETTE 

• Salmon Fillet, about 1/4 pound 
• 1/4 medium yellow onion, finely chopped 
• 2 teaspoons white wine vinegar 
• 2 1/2 tablespoons olive oil 
• 1 tablespoon fresh orange juice 
• 2 teaspoons fresh thyme, orange preferably 
• 1/2 tablespoon dijon mustard 
• 1 teaspoon orange zest 
• coarse salt & pepper  
• any salad greens 

1. Preheat oven to 425 degrees. In a small bowl whisk the mustard & white wine vinegar. 

2. Juice about 1 tablespoon of a fresh orange into the mixture. 

3. Then add oil, onion, & thyme. 

 4. Place salmon fillets in a shallow bowl, spoon half of the vinaigrette over the salmon & top with orange zest. Let marinate for 15-20 minutes at room temperature or 1 hour in the refrigerator. 

5. Place salmon on an oiled pan or line with foil & roast at 425 until salmon is almost cooked through, about 15 minutes. 

6. While salmon is cooking, toss any greens, baby spinach pictured, with the remaining vinaigrette. Divide salad between two plates, top with orange slices if desired, & serve with salmon. 

Plate Finished Product 

7. Serve salmon right away alone or on a bed of rice. 

 STORY BEHIND THE DISH

This dish is a fast, easy, & delicious meal that I love to cook on the week nights. Salmon is something I have been experimenting with & I believe any citrus is a good match.     

MODIFICATIONS 

Feel free to add or subtract any herbs from this dish. Personally I have only used lemon or original thyme for this dish in the past but recently I came across some orange thyme at a local market night & I had an orange so I figured why not try something new. Feel free to substitute the orange for lemon & classic thyme. Also, this dish would pair well with brown or jasmine rice (see products I love) quinoa salad, mashed potatoes, & almost any veggie. 

Chile-Lime Beef Skewers

CHILE-LIME BEEF SKEWERS 

Printable Recipe

• Skirt Steak, 8-10 oz 
• 1/4 cup fresh lime juice 
• 3 tablespoons canola oil or coconut oil
• 1 tablespoon soy sauce or coconut aminos
• 1 teaspoon ginger, fresh or ground 
• 1/4 medium onion, minced 
• 1 serrano chile, seeded & minced 
• 1 teaspoon sugar 
• 2 tablespoons fresh cilantro, minced 
• 1 tablespoon fresh mint, minced
• 2 tablespoons scallions, minced 
• 4-6 bamboo skewers

Prep Marinade 

 1. Soak bamboo skewers in water for 10-20 minutes. Meanwhile, mince onion, chile, cilantro, mint, & scallions finely. 

2. In a small bowl, combine the lime juice, 2 tablespoons oil, soy sauce, ginger, onion, chile, sugar, & 2 tablespoons water.

 3. Cut the steak crosswise into 1 inch segments & then cut the segments in 2 inch pieces. 

 4. Place the steak in a medium bowl. Stir the lime-soy sauce mixture & then add 3 tablespoons over the steak, set the sauce aside. Pour the remaining 1 tablespoon of oil over the steak & mix until the steak is well coated. Let marinate for 15-20 minutes. 

 5. With the remaining sauce add cilantro, mint, & 1 tablespoon scallions, mix well. 

Cook Skewers 

6. While the meat is marinating, prep the grill to medium-high heat. When meat is ready, thread 2-3 pieces of meat onto each skewer. Sprinkle with salt & pepper. 

 7. Place the skewers on the grill & cook as desired, about 3 minutes on each side for rare.

 Plate Finished Product 

8. Top with scallions & serve right away. Suggested sides are rice, lime sauce, and lime wedge. 

STORY BEHIND THE DISH

I have used many different Asian fusion marinades & this mix of Asian & Mexican spices makes for a great party dish or week night meal. It is simple & delicious.   

MODIFICATIONS/WHOLE30

Feel free to add or subtract any herbs from this dish. Personally I don't like a lot of heat so I always remove the seeds from the chile & only use half a chile or one small chile. For Whole30 or paleo use coconut oil or avocado oil in place of canola oil and use coconut amino in place of soy sauce. Remove the sugar. If you want more spice leave seeds in or add some cayenne pepper to the mix. You can substitute the onions for shallots or the scallions for green onions, they all work well. I also added a little Thai peanut sauce to the plate. 

Herb Roasted Chicken with Roasted Veggies

HERB ROASTED CHICKEN WITH ROASTED VEGGIES

Printable Recipe

• 1 whole chicken 
• Fresh rosemary, 4 sprigs 
• Fresh thyme, 4 sprigs 
• Fresh sage, 4 leaves 
• 2 tablespoons olive oil 
• 1/2 cup dry white wine or chicken broth
• Coarse salt & pepper 
• 1-2 lbs. fingerling or sweet potatoes, cut in half 
• 1 lb. Carrots, peeled & cut 
• 1 medium onion, coarsely chopped 

Prep Chicken 

1. Preheat the oven to 450 degrees. Grease or foil a heavy rimmed baking sheet, not a roasting pan. Pull out & discard the fat & giblets from the main cavity of the chicken. Quickly rinse chicken under cold running water then pat the chicken very dry with a paper towel. Chop half of the herbs for coating, and use the whole pieces, 1-2 of each herb, to place under the skin. 

 2. Starting at the edge of the main cavity, slide fingers under the skin over the chicken breast to create a pocket. Stuff whole herb pieces inside the pocket under the skin, or place herb inside the main cavity. Coat chicken with 1 tablespoon olive oil, sprinkle with salt, pepper, & some of the chopped herbs. Cover evenly. Place chicken in the oven & roast for 30 minutes. 

Prep Veggies 

 3. Peel carrots & chop at a angle about 1/2-1 inch thick. Cut potatoes in half, or 1/4 if they are larger. Coarsely chop one medium onion. 

4. Place carrots, potatoes, & onions in a mixing bowl, add 1 tablespoon olive oil & completely coat everything. Add salt, paper, & remainder of herbs, & toss so the mixture is coated evenly. 

5. When chicken has roasted for 30 minutes, remove it from the oven & add the carrots, potatoes, & onions evenly around the bird. Return pan to the center of the oven & continue roasting for 45-60 minutes or until the thermometer inserted into the thickets part of the thigh registers at 165 degrees or higher.  

 6. When the chicken is fully cooked transfer chicken & veggies to a roasting pan & place back into the oven, turned off, to stay warm. Pour the white wine onto the hot baking sheet & allow the wine to mix with the remaining juices. Place the sheet over medium heat on the stove & used a spoon to mix in the wine. Pour the wine mixture into a small sauce pan & boil until reduced slightly, about 5 minutes. Add any seasonings or extra herbs to the sauce. 

Plate Finished Product 

7.  Cut whole chicken into pieces, breasts, thighs, legs, wings, etc. & plate with veggies. Spoon sauce over chicken & veggies before serving. 

STORY BEHIND THE DISH

Roasted chicken with fresh herbs has been something I have grown up eating & have always loved. The ingredients are simple & the finished product is delicious.  

MODIFICATIONS/Whole30

Feel free to add or subtract any herbs from this dish. Carrots & potatoes work best for this dish due to the length of cook time, but if you want to use other veggies, such as squash, asparagus, brussel sprouts, etc. add them at a later time in the cooking process so they are not over cooked. For Whole30/Paleo modifications use approved chicken broth in place of wine & use any potatoes.