Moroccan Ground Beef Kabobs and Grilled Chili Lime Corn

Who doesn't love street food? This is a delicious combination of across the Atlantic and south of the border. 

4 lbs ground beef
1 medium onion, grated
4 garlic cloves, minced
2 tablespoon fresh parsley, finely chopped
2 teaspoon paprika
2 teaspoon cumin
1 teaspoon salt
1 teaspoon black pepper
1/4teaspoon cayenne pepper
1 teaspoon ras el hanout spice

6 shucked ears of corn 

1/2 teaspoon salt

Juice from one lime 

1 tablespoon chili powder

1 teaspoon cumin 

Mix the ground beef, onions, garlic, parsley and spices in a large mixing bowl and set I the refrigerator for an hour, you can also do this the night before. Once the beef has marinated take 8 metal skewers and pack 1/8 of the meat around the skewer in the shape of a sausage. Leave these cover at room temperature as you place the corn on a grill set to high heat. Cook the corn about 12 minutes turning occasionally. Once the corn is dark in places and tender to the touch remove from the grill and cut in half. Place in a freezer bag and squeeze the lime over and add the spices. Seal the bag and shake and set aside. Place the kabobs on the grill. Let this cook for 10 minutes turning occasionally. Once the meat reaches 165 degrees internally it is ready. Serve with crusty bread. For more on this recipe or any others please email me at alesia.leach@gmail.com 

Tuna Rice Casserole

This is a fun easy dish that tastes as good as it looks.

1 Cup brown rice
3 Cups water
1 Bullion Cube

1 zucchini finely chopped
1 onion minced
1 yellow squash finely chopped
1 can chick peas drained and rinsed
1 cup frozen peas
2 can tuna in water drained
4 tablespoons butter
4 tablespoons flour
2 cups milk (skim)
8 oz shredded cheddar cheese

Italian style bread crumbs
shredded Parmesan cheese

In a medium sauce pot combine the rice, water and bullion stir well and bring to a boil. Reduce heat, cover and simmer for 45-50 minutes. heat a large heavy bottom skillet over medium heat. drizzle with olive oil and place the vegetables in the pan. Season with salt and pepper and cook for 5-7 minutes. Add the chick peas and the butter. Let the butter melt then sprinkle in the flour. Stir well and let cook for another 2-3 minutes. Slowly add the milk stirring to remove any lumps. bring to a bubble until thickened. Stir in the cheddar cheese and let melt. Remove from the heat and stir in the tuna and green pease. Stir in the rice and place all of the ingredients in a greased 3 quart casserole dish. Sprinkle the bread crumbs and the parmesan cheese on top. Place this in a 400 degree over for 25-30 minutes or until golden brown. For more on this recipe or any other please email me at alesia.leach@gmail.com

Linguine with Chicken Ragu

 



 

4 Boneless, Skinless Chicken breast cut into cubes

8 Roma (Plum) tomatoes peeled and sliced

1 Can diced tomatoes

1 tablespoon tomato paste

1/2 chicken stock

2 tablespoons fresh basil chopped

2 tablespoons fresh parsley chopped

2 teaspoons dried basil

2 teaspoons dried oregano

3 gloves garlic sliced thin

1/2 onion minced

1 cup chopped spinach

Salt and Pepper to taste

 

1 box whole linguine

1/2 pound fresh asparagus chopped

1 large pot boiling salted water

 

Place the chicken cubes in a large heavy bottom skillet over medium high heat. Drizzle with olive oil and add 1 teaspoon of dried basil and 1 teaspoon of dried oregano and salt and pepper to taste. Cook for 15 minutes or until all of the chicken is browned and cooked through.  Remove from pan and set aside. In the same pan drizzle more olive oil then add the onion and garlic. Let this cook for another 3 minutes then add the can of tomotes being sure to scrap all of the chicken bits off the bottom of the pan. Add the fresh tomatoes, spinach and tomato paste. Stir in the chicken stock and fresh and dried herbs season with salt and pepper then let simmer for 45-50 minutes adding the chicken at about 35 minutes of cooking. Once the sauce is ready to serve bring the large pot of water to a boil and add the pasta. let this cook for about 5-7 minutes then add the asparagus. Let this boil for another 3-5 minutes or until the noodle are aldente. Drain and toss with the sauce.





 

 

 

 

 

 

 

Pierogi Empanadas

This is a fun fusion of a tradition Polish dish and a South American dish. 

1 cup whole wheat flour

1 1/2 cups all purpose flour

1/2 cup milk

1/2 vegetable shortening 

1 teaspoon salt 

2 potatoes peeled and cubed 

1/4 cup sour cream

1/2 cup shredded Colby cheese 

1/2 teaspoon Hungarian paprika 

1/2 teaspoon cumin 

Salt and pepper to taste 

1/2 yellow quash finely diced 

1/2 onion minced 

1/4 yellow bell pepper minced 

3 tablespoons minced parsley

1 bag veggie crumbles 

1/2 teaspoon Hungarian paprika 

1 teaspoon cumin

1 teaspoon dried oregano

Salt and pepper to taste 

1 egg beaten with 1 teaspoon water 

Place the potatoes on a medium sauce pot with 4-5 cups of water. Bring to a boil for 7-10 minutes or Neil potatoes are fork tender. (Insert and remove a fork easily). While the potatoes are cooking heat a large heavy bottom skillet over medium heat. Drizzle with olive oil and add the vegetables. Let this cook for about 5 minutes then add the veggie crumbles and let cook for another 5 minutes then add the parsley. Remove from heat and set aside. Once the potatoes are cooked drain them and return to the pot. Add the spices and sour cream. Mash with potato masher then stir in the cheese. Stir the vegetable mixture into the potatoes and set aside. In the bowl of your stand mixer combine the milk and shortening with the whisk attachment on medium speed until well combined. Slowly add the flour and salt. Once a dough ball forms turn off and let sit for 10 minutes. Once the dough has rested roll out to 1/4 inch thick. Using the open end of a drinking glass or a biscuit cutter cut circles out of the dough. Remove the edges and set aside for future use. Place about 1 tablespoon of filling in the center of each circle then fold to close. Pinch the edges to seal then place on a baking sheet. Brush the tops with the egg wash and place in a 400 degree oven for 20-25 minutes or until golden brown. Serve hot. For more on this recipe or any others please email me at alesia.leach@gmail.com 

 

 

 

Chicken Terryaki Meatloaf

 

This is a fun new meatloaf that is sure to please the whole family!

 

4 Boneless, skinless chicken breast cubed

1 Bottle of "Kraft brand" terriyaki ginger cooking sauce

1 tablespoon of terriyaki sauce

2 cloves of garlic grated

1 tablespoon balsamic vinegar

2 carrots peeled and shredded

1 zucchini shredded

1/2 cup old fashioned oats

1 egg

salt and pepper to taste

 

Place the cubed chicken into the bowl of a food processor and pulse until coarsely ground. In a medium mixing bowl combine all of the other ingredients and stir in the ground chicken. Place this mixture into a loaf pan that has been brushed with olive oil and place in a 375 degree oven for 45-55 minuted or until the internal temperature is 165 degrees. Serve with a salad and some garlic bread for a well rounded meal and take a break from the mashed potatoes. For more on this recipe or any others please email me at alesia.leach@gmail.com



 

 

 

 

 

 

Vegetable Quiche

This is a great way to get vegetables incorporated into your families daily lives!

1/2 onion minced
1 zucchini chopped
1 yellow squash chopped
1 pound turkey bacon chopped
2 cups fresh broccoli florets
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
Salt and pepper to taste

8 large eggs
1/4 cup sour cream
1/2 cup Parmesan cheese
1 cup Monterey Jack cheese
1/4 cup milk

1 pack soda crackers
1/2 cup Italian bread crumbs
1/2 cup Parmesan cheese
1 stick butter melted

Place the crackers in a food processor and grind to a fine powder. Place in a medium mixing bowl and combine the bread crumbs, cheese and butter. Press into the bottom of a 9 inch pie plate. Place this in the refrigerator for at least 10 minutes. In a large heavy bottom skillet cook the bacon over medium heat until crispy. Place in a bowl and set aside. Place the onions, zucchini and squash in the same pan and drizzle with olive oil and add seasonings. Let cook for 7 minutes then stir in the broccoli. Let this cook for another 5 minutes. While the vegetables are cooking beat together the eggs, sour cream, Parmesan, Monterey Jack cheese and milk. Take out your crust and fill with the vegetables then pour the egg and cheese mixture over the vegetables being sure that it goes through the vegetables to the bottom. Place in a 375 degree oven for 45-50 minutes or until the eggs are cooked through. For more on this recipe or any others please email me at alesia.leach@gmail.com