Grilling Spice Rub

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BBQ, beef, dinner, entree, fish, food, food prep, foodie, grill, grilling, lunch, porkchops, poultry, recipe, ribs, side dishes, spice, spice rub, steak, vegetables

Autumn has been in full swing and winter is just around the corner. Although my crockpot season has started our temps have been gorgeous so our grilling season hasn’t quite ended yet. Before I relent and stash the grill for the winter, I wanted to grill dinner one more time…

Whether using this on beef, poultry of vegetables, this grilling rub is fantastic all year-long.

Young Wifey’s Grilling Rub

Ingredients:
2 Tbsp. smoked paprika, 2 Tbsp. dried parsley, 1 Tbsp. dried oregano, 4 tsp. hot chili powder, 2 tsp. ground coriander, 1 tsp. cumin, 2 tsp. fresh ground pink Himalayan salt, 1 tsp. fresh cracked tricolor black pepper, 1/2 tsp. ground mustard

Directions: Mix ingredients together and store in an airtight jar.

To Use:  Rub onto meat or vegetables with a small amount of olive oil. Allow meat to come to room temperature before grilling.

Usually our grill makes a reappearance in late February when I want to chase away the winter…

XOXO,
Young Wifey

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Tomato, Spinach & Basil Tortellini Soup

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basil, dinner, food, foodie, lunch, recipe, soup, spinach, tomato, tortellini

While roasted cherry tomatoes and fresh picked basil may sound like July ingredients, my garden has continued to produce both. And this cold wet autumn weather calls for soup.

Tomato, Spinach & Basil Tortellini Soup

Ingredients:
2 pints cherry tomatoes, 1/2 sweet onion (chopped), 1 c. fresh basil (chopped), 1 lb. tortellini (I used goat cheese), 1 qt. water, 2 c. spinach (chopped), 2 Tbsp. balsamic vinegar, olive oil, fresh ground sea salt, fresh cracked black pepper

Directions:
At the bottom of a stock pot, brown onions in olive oil. Add cherry tomatoes and slowly roast. Add vinegar, spinach and basil, stir until wilted. Pour water, salt & pepper into pot and bring to a boil. Add fresh tortellini and simmer for about 6 minutes. Serve hot!

Garnish with fresh basil and mozzarella pearls.

How is the weather where you live? What foods are you eating?

Tomato & Dumpling Soup

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dinner, dumpling, food, foodie, lunch, matzo ball, recipe, soup, tomato

Often when people refer to dumplings in soup, everyone has a different idea. Whether your ideal is rivels, gnocchi, homemade egg noodles or matzo balls, they’re all equally delicious! Tonight, I couldn’t decide whether I wanted tomato soup or matzo ball soup when I decided to combine them. Last time I made this with rivels, but dumplings? Genius!

Tomato & Dumpling Soup

Italian Matzo Ball Ingredients:
1 c. matzo meal, 4 eggs, 1/4 c. olive oil, 1/4. grated Pecorino Romano cheese, 1/2 tsp. oregano, 1/2 tsp. basil, 1/2 tsp. garlic powder, pinch of marjoram, pinch of sage, fresh ground sea salt, fresh cracked black pepper

Italian Matzo Ball Directions:
Mix all ingredients together well. Chill mixture in the fridge for about 20 minutes. Keeping hands wet, roll mixture into small balls. You can decide how large you want them, but keep in mind they will puff.

Tomato Soup Ingredients:
1 Tbsp. olive oil, 1 c. chopped onion, 1 Tbsp. minced garlic, 1/2 tsp. chili powder, 1/2 tsp. cumin, 28 oz. canned of diced tomatoes, 1 c. vegetable stock, 2 c. milk, fresh ground sea salt, fresh cracked black pepper

Tomato Soup Directions: 
Brown onion in olive oil at the bottom of a stock pot. Add remaining ingredients except matzo balls and milk and bring to a boil. Pour soup into a food processor and blend until smooth. Return soup to pot and add matzo balls, cook until balls begin to float. Add milk until and stir until soup is well heated. Serve hot.

I dare to call these matzo balls, since I probably broke some Kosher rules. This soup is so filling, I wouldn’t have it any other way though! Maybe I should’ve taken some picture along the way to share. The final picture looks like meatballs in sauce, oops. But I like my soup thick and my matzo balls larger…

What warmed you up tonight? 

Sausage & Gnocchi Soup

Tags

carrot, dinner, food, foodie, gnocchi, lunch, recipe, sausage, soup, spinach, tomato

Today I have the urge to bake… and drink a mimosa. Yet I have no eggs, milk or juice in the house and I do not want to run out to the grocery store. I even looked through a few vegan cake recipes. What’s a young wifey to do? Make soup or course!… Then drink the champagne…

Sausage & Gnocchi Soup

Ingredients:

olive oil, 1 lb. ground turkey sausage, 1/2 dice yellow onion, 1 Tbsp. minced garlic, 1 shredded carrot, 2 c. chopped spinach, 2 diced tomatoes, 2 Tbsp. tomato paste, 6 c. chicken or veggie stock, 1 batch of gnocchi, fresh ground sea salt, fresh cracked black pepper, fresh grated pecorino romano cheese

Directions:
At the bottom of a stock pot, sauté onion in olive oil. Add ground sausage and break into small pieces, cook until meat is no longer pink. Add garlic, salt and pepper and cook for a few minutes. Add tomato paste, stock, carrot, tomatoes, and spinach to pot and bring to a boil. Allow gnocchi and simmer for about 4 minutes, or until gnocchi puff and begin to float. Top with fresh grated cheese and serve with hot focaccia bread.

Moral: If life doesn’t give you milk. eggs or juice, make soup! haha

I hope everyone is having a fantastic weekend!
What’s on your stove/in your oven today? 

Chicken & Wild Rice Soup

Tags

chicken, dinner, lunch, recipe, rice, soup, wild rice

Sore throat. Fever. Aches. Blah! Is it strange that my sister and I both have the same symptoms when we live in different countries?.. on different continents?

Yesterday I slept about 18 hours. I was too tired to make pasta for my chicken soup, but I knew I needed to get some into me. I made wild rice instead.

Chicken Soup with Wild Rice

Ingredients: 1 small chicken, 2 carrots, 2 turnips, 4 stalks of celery, 1/2 sweet onion, 1 shallot, 1 Tbsp. butter, cayenne pepper, cumin, garlic, 4 oz. uncooked wild rice, fresh ground sea salt, fresh cracked black pepper,

Directions:
Put chicken in soup pot and cover with water, boil chicken until it easily falls apart. Cook wild rice. Cut carrots and parsnips into julienne strips. Chop celery, onion and shallots.  Remove chicken bones, skin and cartilage from pot and discard. In a saute pan, melt butter, and brown onions, celery and shallots. Add all ingredients to soup pot and bring to a boil. Sprinkle with fresh grated cheese and warm breadsticks!

I’ve been drinking gallons of tea, eating chicken soup and sleeping, so let’s hope I kick this thing soon! John, if you’re reading this, I was too sick to make your quadretti this time. Next time I make chicken soup though!

Usually I make my classic Chicken Noodle Soup… but this soup was perfect for this weekend!

What’s in your soup pot this weekend?

White Chunky Chicken Chili

Tags

beans, chicken, chicken chilli, chili, corn, dinner, dinner recipe, food, foodie, hearty meal, lunch, lunch recipe, postaday2011, recipe, soup, white chili

Hubster and I have different views on chili. He likes his very soupy and I like mine thick. He likes his with only a few ingredients, I like more variety. He likes his on top of a baked potato or salad. I like mine over top of rice or a grilled polenta cake. Since I’m the one cooking, I make it how I like it.

White Chunky Chicken Chili – Perfect for the crisp autumn nights!

White Chunky Chicken Chili

Ingredients:
3 boneless skinless chicken breasts, 2 c. cannellini beans, 2 c. garbanzo beans, 2 jalapeños (diced), 2 c. corn, 1 medium onion (minced), 2 garlic cloves (crushed), 1 Tbsp. vegetable oil, 1 bottle of beer (or two if you like soupier chili), 1/2 Tbsp. coriander seeds, 2 Tbsp. ground cumin, 1 Tbsp. fresh chopped cilantro, 1 tsp. crushed red pepper flakes, fresh cracked black pepper, fresh ground sea salt, extra sharp white cheddar cheese (shredded), sour cream (optional)

Directions:
Cut chicken breast into small chunks. Heat onions, garlic and oil in the bottom of soup pot. Add chicken and cook. Add beer and deglaze pan. Add beans, corn, jalapeños, cumin, coriander seeds (crush with muddler or hands), cilantro, peppers, salt & pepper and boil. Mash about 1 c. of the beans in the pot, stir well. Serve hot and top with sour cream, cheese and tortilla strips.

What’s on your dinner table tonight?

Lo Mein Love

Tags

chicken lo mein, Chines, dinner, food, foodie, lo mein, lunch, pork lo mien, postaday2011, recipe, take away, take out, vegetable lo mein

Hubster loves pork lo mein… I love veggie lo mein, but only if it’s homemade. Pumpkin loves mushrooms in his. This week I’ve made lo mein several times, we just can’t seem to get our fill. Or maybe it’s just because we have a lot of bok choy to use. So quick & easy, I can customize it, so we each have our own unique dish.

Vegetable Lo Mein

Young Wifey’s Veggie Lo Mein
Ingredients:
1 pkg. Chinese egg noodles, 1 Tbsp. sesame oil, soy sauce or liquid Bragg Liquid Aminos, 1 Tbsp. crushed garlic, 1 tsp. crushed ginger, pat of butter, 2 stalks of bok choy, shredded carrots, mung beans, baby corn, sliced water chestnuts, bamboo shoots, snow peas, zucchini

Directions:
Bring a pot of water to a boil. Chop bok choy and slice zucchini and set aside. Heat sesame oil in wok over medium high heat. Add veggies to wok, tossing as necessary. Add noodles to water and cook according to package directions. Once the veggies have softened add garlic, ginger and butter. Quickly add noodles & sauce, stir (start with a little sauce, taste and add more if necessary). Allow to simmer a few minutes. Serve hot and garnish with red pepper flakes or sesame seeds.

Variations:
Hubster’s Pork Lo Mein
Add small pieces of pork to the hot oil, before adding other veggies. Hubster also likes more sauce…

Pumpkin’s Chicken Lo Mein
Add thin slices of chicken and mushrooms to the hot oil. Pumpkin also likes less garlic.

Whatever substitutions or omissions you make, do NOT substitute the sesame oil, it adds too much flavor to the dish.

What on your dinner table?