omnom_food

1/2 cup extra virgin olive oil
1/2 cup lemon juice
1 tbsp lemon zest
1/2 tbsp kosher salt
1 tsp ground black pepper
4 large cloves garlic, peeled and roughly chopped

Put all ingredients into a blender or food processor until liquids are fully combined and garlic is well pureed. Mixture should be opaque and fairly thick. Pour over chicken and marinade for 4-8 hours.

(Also makes a fantastic salad dressing if you cut down the garlic!)

I can usually remember temps easily enough, but always forget the times. I found a great chart for cooking pork (and will try to find one for beef, chicken, etc) Here ya go!

~ Jenna

http://www.porkbeinspired.com/Resources/Images/2924.pdf

INGREDIENTS (serves 16)
4 slices of rustic wheat bread
3 heirloom tomatoes
3-4 cloves of garlic
1/4 bunch basil
5 ounces (300 milliliters) balsamic vinegar
1 ounce (152 milliliters) extra virgin olive oil
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
red chili flakes (optional)

DIRECTIONS

Toast wheat bread and cut each slice into four pieces.
On a cutting board, dice the heirloom tomatoes and mince the garlic. Tear up the basil to release its flavor and add this, along with the heirloom tomatoes and garlic, to a bowl. Next, add balsamic vinegar, extra virgin olive oil, kosher salt and black pepper. Lightly toss and let it sit for 20 minutes. Add chili flakes if you like it spicy!
Toss the bruschetta mixture lightly once more and then put a large spoon full on each wheat bread toast.

INGREDIENTS (serves 10)
1 pounds (wild) mushrooms
1 medium-sized heirloom tomatoes
1 large zucchini
1/2 large Vidalia onion
1 large bell peppers
1 medium-sized squash
1/2 cup balsamic vinegar
1/2 cup honey or agave
1/2 small bunch Fresh Basil
10 bamboo skewers

DIRECTIONS

Soak the skewers for 45 minutes in water. This will prevent them from burning when grilled.
Cut vegetables into uniform bite sizes pieces and line them up on the skewers. Arrange vegetables to keep like colors separate. Think rainbows! Keep in mind this can be eaten by hand and doesn't need a knife and fork.
To make the veggie glaze, combine the balsamic vinegar and honey (or agave) and simmer for 10 minutes.
Let the glaze cool down to room temperature. The glaze will become thicker as it cools down but should still be pourable like honey.
While the glaze is still warm, tear up the basil to release its flavor and add it to the glaze.
Grill the kebabs on a grill pre-heated to 400-450°F (205 - 230°C). The goal is to get some grilled flavor and color on a couple sides. This should take under a minute on each side
Once the kebabs look good, plate them and spoon the veggie glaze over the top of the skewer. The veggie glaze will run down and coat the rest of the kebab naturally. Make sure you get plenty of that great basil on there from the glaze.

---

Sprinkle 1 teaspoon Sea Salt (Coarse) over garlic cloves. Chop garlic with Sea Salt (Coarse) until minced. Combine garlic/salt mixture with remaining teaspoon Sea Salt (Coarse) and spice blend. Pat pork roast dry with paper towel. Place roast on rack in lightly greased shallow pan. Brush roast with oil; sprinkle with salt/garlic/spice mixture. Press into pork roast.

Roast meat at 350°F., for 20 to 22 minutes per pound or until internal temperature reaches 160°F. for medium or 170°F. for well done. Allow meat to rest 15 minutes. Brush off excess salt if desired. Slice and serve.

Internal temperature guidelines courtesy of USDA Food Safety Facts.

Estimated Times: Preparation - 15 minutes.

Yields 6-8 servings.

I've found a new morning favorite, Bob's Red Organic 6-grain Mill Hot Cereal. I've never been very fond of flax in anything, but this is hearty, earthy, and tasty. :) I've actually come to hate most hot cereals, but apparently the combo is just fab! I know it's wheat, oat, corn, rye, flax, and spelt. (which is listed as an "ancient grain") Honestly though, just a little butter& brown sugar, and I absolutely love it! Not sure if I believe all the weight loss/health facts about flax, but either way...I've finally found a way that I enjoy it. (and for the amount of food you get from 1 bag, it's actually pretty damned cheap, since 1 cup grains = aprox 3 servings) There's also an 8 and a 10 grain, but I haven't found them being sold locally.

Not sure why I'm blogging about it, but think I'll cross-post it. :)


Love always,
Jenna

My parents just introduced me to this show, and I'm absolutely in love with it. <3

---

FARMER'S SEAFOOD BOIL
2 lbs. shell-on, headless shrimp (or crabs)
1 (3 oz. ) pkg. crab and shrimp boil
1/4 c. salt
3 russet potatoes, unpared and quartered or 12 whole new potatoes
4 onions, quartered
1 link pork or Italian sausage, cut into 1 1/2 inch pieces
3 ears corn, cut in thirds

In a large boiling pot, bring a gallon of water, crab boil and salt to a boil. Add potatoes and boil for 10 minutes. Add onions and sausage and boil for 5 minutes. Add shrimp and corn. Boil for 5 minutes more. Drain and serve with crusty bread and cold beverage. Makes 6 servings.

SHRIMP SCAMPI
24 lg. uncooked shrimp (peeled, deveined, leaving tails on)
4 lg. garlic cloves, finely minced
1/2 stick butter or 1/2 c. olive oil
1 c. white wine
1 tbsp. chopped parsley
Lemon wedges
bread crumbs

In a skillet, sauté a few spoons of bread crumbs, parsley and garlic in olive oil and butter until lightly browned. (Add garlic after a few moments so that it doesn't get brown.)

Add shrimp, marinade and juice from a couple of lemon wedges and cook until shrimp are pink (a few minutes) and juices in pan are bubbling hot.

Serve shrimp with scampi sauce for dipping, and garnish with lemon wedges.